SEAFOOD CURRY
Packed with salmon, mussels and prawns, try this impressive yet authentic seafood curry
Provided by John Torode
Categories Dinner, Main course
Time 45m
Yield Serves 4
Number Of Ingredients 14
Steps:
- For the curry sauce, whizz the onion and ginger together to a purée. Heat the oil in a large pan until smoking. Add the garam marsala and sizzle for 30 secs, then add the onion and ginger purée, reduce the heat and slowly cook for 5 mins. Add the remaining spices, fry for 1 min, stir in the chilli and fry for another min, then add the tomatoes and a good pinch of salt and grind of pepper, and stir well. You can do this way in advance, then just throw the curry together on the night - the sauce will freeze or keep in the fridge for up to 3 days.
- To make the curry, melt a third of the ghee in a large pan. Cook the white fish for 2-3 mins until lightly browned, then set aside on a plate. Repeat this process with the salmon and prawns, adding another third of ghee each time. For the mussels, heat a medium-sized saucepan on a high heat. Add the mussels with 2 tbsp of water, cover tightly with a lid, and steam for 3-4 mins, shaking the pan every so often. Drain and set aside with the other seafood.
- Bring the sauce to the boil, stir the fish and mussels in gently, bring to the boil again, then remove from the heat and leave for 3-4 mins - the fish will finish cooking in the heat from the sauce. Add the coriander leaves and serve with Spiced rice and Carrot & cumin salad (see 'Goes well with' on the right of this page).
Nutrition Facts : Calories 507 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium
MIXED SEAFOOD CURRY
Steps:
- Heat oil in a large skillet over medium-high heat. Saute onion, ginger, and garlic in hot oil until onion starts to soften, 2 to 3 minutes. Stir coconut milk, lime juice, curry paste, and brown sugar into onion mixture, bring to a simmer and cook until slightly reduced, about 5 minutes.
- Stir shrimp, scallops, asparagus, cilantro, and salt into onion mixture; cook until shrimp and scallops are no longer transparent in the center, about 5 minutes.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 7.8 g, Cholesterol 30.6 mg, Fat 10.9 g, Fiber 1 g, Protein 8.9 g, SaturatedFat 4.3 g, Sodium 237.5 mg, Sugar 3.8 g
SEAFOOD THAI CURRY
One of our favorite regular dishes. This authentic Thai red curry has an exotic flavor. It is probably going to be very spicy for most people.
Provided by Poison_Ivy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry mixed seafood until 90% cooked.
- Meanwhile, fry shrimps in another saucepan until 90% cooked.
- Season all seafood with salt.
- Mince and mash the ginger.
- Warm curry paste and pour in coconut milk.
- Cook sauce with seafood, shrimp.
- Add all seasoning and spices and simmer for 5 minutes.
- Use the remaining coconut milk in the can to cook with rice or make dessert.
Nutrition Facts : Calories 243.1, Fat 11.5, SaturatedFat 8.5, Cholesterol 172.8, Sodium 199, Carbohydrate 10.3, Fiber 2, Sugar 5.7, Protein 25.5
THAI SHRIMP CURRY
Steps:
- In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
- Remove from the heat and stir in the basil and cilantro.
- Serve over jasmine rice, garnished with cilantro sprigs.
- In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
- Remove from the heat and stir in the basil and cilantro.
- Serve over jasmine rice, garnished with cilantro sprigs.
- In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
- Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
- Drain the chiles, reserving the liquid, and roughly chop.
- In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
- Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.
- In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
- Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
- Drain the chiles, reserving the liquid, and roughly chop.
- In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
- Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.
SHRIMP CURRY
Here's a tasty way to add seafood to your diet. It's great with chicken, too. Either way, your family will request this satisfying dish again and again! Agnes Ward - Stratford, ON
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.
Nutrition Facts : Calories 305 calories, Fat 8g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 640mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.
VIETNAMESE SEAFOOD CURRY
A recipe from Notebook magazine- easy and tasty. Easily made gluten-free provided the curry powder and fish sauce used are gluten-free too
Provided by Jubes
Categories Vietnamese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a heavy-based saucepan over medium heat.
- Add garlic, shallots and carrot and cook, stirring, for 1-2 minutes or until soft.
- Add lemongrass, chillies and curry powder and cook for 3 minutes or until fragrant.
- Add coconut milk, 1 cup water and fish sauce to the pan and bring to a simmer.
- Add fish and simmer gently, partially covered, for 3 minutes.
- Stir in prawns and peas and simmer gently, partially covered, for 2 minutes or until seafood is tender.
- Serve scattered with basil leaves, with steamed rice and lime wedges.
Nutrition Facts : Calories 527.9, Fat 23.5, SaturatedFat 12.9, Cholesterol 236.2, Sodium 1454.8, Carbohydrate 52.1, Fiber 3.9, Sugar 41.5, Protein 29.1
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