Seafood Curry

Okay, here is the experimental recipe I talked about in my last newsletter. I've made some changes and wanted to share the final recipe. I wish I could share pictures of this beautiful, green-flecked golden curry, but alas, I've no digital camera right now. Here is the Seafood Curry with Crispy Fish for autumn:

½ pound sea scallops, cut in half if large
1 pound shrimp, peeled and de-veined
½ cup chopped onion
4 cloves garlic, minced
1 small chili (deseeded for less heat)
1 tablespoon ginger or ginger paste
1 can coconut milk or light coconut milk
1 -2 tablespoons Madras curry powder
¼ cup chopped cilantro
Green onions
2 tablespoons oil, plus nonstick cooking spray

4 white fish filets, such as tilapia
flour to coat
salt and pepper


Heat a nonstick skillet over medium high heat. Coat with spray before heating. Lightly dust the fish with the seasoned flour and cook 3-4 minutes per side until the fish is flaky and the outside is crisp. Remove and set aside.

Coat the skillet with more nonstick cooking spray. Sear the shrimp and scallops for about a minute on each side. Remove and set aside.

Heat two tablespoons of oil in the same skillet. Cook the onion for 2-3 minutes. Add the garlic, chili and ginger and cook 2-3 minutes more, making sure the garlic doesn't burn. Sprinkle over the curry powder and stir. Add the coconut milk and lower the heat to a simmer.

Gently place the seafood into the sauce and submerge is as best as you can. If the sauce doesn't cover the seafood entire, turn it once. Simmer 3-4 more minutes, turn the seafood and simmer another 2-3 minutes, until shrimp is pink and scallops are opaque and cooked through. Season with salt and pepper to taste.

Place a mound of jasmine rice onto a plate. Layer the crispy fish and cover with the seafood and coconut curry sauce. Add fresh chopped cilantro and green onions to garnish. Serve with sugar snap peas (love).

This recipe, like most of the others, will serve about 4. You could get six servings out of this curry, however, because it is very rich. Try cutting the recipe in half for a romantic dinner for two. Magic might happen...