Curriedseafoodchowder Recipes

CURRIED SHRIMP AND CORN CHOWDER

Steps:

• Heat coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onions and saute until tender and translucent, about 8 minutes. Add garlic, curry powder and tomato paste and saute to toast the curry powder and warm the tomato paste, about 2 minutes. Add corncobs, half the corn kernels, chicken stock, coconut milk, tamarind paste, brown sugar and salt. Stir to combine, bring to a low boil and reduce heat to a simmer. Simmer for 10 minutes, then remove cobs and discard. Transfer, in batches, to a blender and blend until completely smooth. (See Cook's Note.)
• Return soup to the pot and bring back to a low simmer. Add shrimp, lime juice and remaining corn. Simmer until shrimp is just cooked through, 3 to 4 minutes. Garnish with cilantro and Fresno chile and serve.

CURRIED BEEF

Steps:

• In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.

CURRIED SEAFOOD CHOWDER

Steps:

• Melt butter in a dutch oven or large pot.
• Over medium-high heat, sauté mushrooms and onion until tender, about 5 minute.
• Stir in curry powder and flour, then stir in next 8 ingredients (evaporated milk through sugar) plus 1 1/2 cups water. Bring to a boil.
• Add shrimp and scallops, return to boiling and then immediately reduce heat to a simmer.
• Let simmer, stirring often (including scraping bottom of pan), until shrimp begin to curl and scallops turn opaque, about 15 minutes.
• Remove from heat and immediately stir in the remaining ingredients.
• Let stand 10 minutes, then serve.

CURRIED CHICKEN CORN CHOWDER

Steps:

• In a Dutch oven, heat butter over medium heat. Add onions and celery; cook and stir until tender. Stir in seasonings; cook 30 seconds longer., Stir in corn and broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes., In a small bowl, whisk flour and milk until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken and cilantro; heat through.

CURRIED-BEEF SKEWERS

Steps:

• Place the curry powder in a small heavy skillet over very low heat. Stir constantly until toasted and fragrant, being careful not to burn it, about 10 minutes. Place in a large bowl and let cool. Stir in the oil. Add the beef and toss to coat well. Refrigerate overnight.
• Bring the beef to room temperature. Preheat a grill or broiler. Thread the beef onto 6-inch skewers, using 3 cubes for each. Grill or broil until medium rare, about 1 minute per side. Sprinkle with salt, place on a platter and serve.

NEW ENGLAND SEAFOOD CHOWDER

Steps:

• To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and sauté until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)
• Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.

EASY SEAFOOD CHOWDER

Steps:

• Cut fish into large chunks.
• Leave the shrimp whole.
• Combine onion, zucchini, garlic and oil in 3 1/2quart sauce pan.
• Over medium heat, cook until onion is tender.
• Add tomatoes, tomato juice, wine and seasoningsl Continue cooking until boiling.
• Add seafood.
• Continue to cook until fish flakes easily.

CURRIED SAUTéED SHAD ROE

Steps:

• Rinse and drain the shad roe. Put in a dish and add milk. Turn the roe in the milk.
• Blend the flour, curry powder, salt and pepper.
• Remove roe from milk; dredge to coat well in the flour mixture.
• Heat half of the oil in a skillet and cook two pair of roe. When browned on one side, turn and cover closely with a lid. Continue cooking until cooked through. The cooking time will depend on size, from 5 to 8 minutes (very large roe may require 10 minutes). To test for doneness, press down on top of the roe. If they are soft, they are not done; if firm, they are. Transfer the roe to a warm platter.
• Cook the remaining roe and when done transfer them to the platter.
• Pour off the oil from the skillet and add the butter. Cook, swirling it around, until it is hazelnut brown. Pour this over the roe. Garnish the top of each pair of roe with one lemon slice and sprinkle lightly with lemon juice and parsley. Serve, if desired, with chutney on the side.