Exotic Seafood Curry: A Southern Asian Delight

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 pound mixed seafood (shrimp, scallops, squid, mussels)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 large carrot, sliced
  • 2 medium potatoes, diced
  • Salt to taste
  • 1 handful fresh cilantro, chopped for garnish
  • 1 lime, cut into wedges for serving
  • Steamed rice for serving

Steps and instructions

  1. Heat the vegetable oil in a large pan over medium heat.
  2. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onions become translucent.
  3. Add the curry powder, turmeric powder, cumin powder, and paprika. Stir well to combine and cook for a minute until fragrant.
  4. Pour in the coconut milk and vegetable broth, stirring well to mix with the spices. Bring the mixture to a simmer.
  5. Add the fish sauce and brown sugar, stirring until the sugar is dissolved.
  6. Add the mixed seafood, sliced bell peppers, carrot, and diced potatoes. Stir well to ensure everything is covered in the curry sauce.
  7. Cover the pan and let it simmer for about 15-20 minutes, or until the seafood is cooked and the vegetables are tender.
  8. Season with salt to taste.
  9. Serve the seafood curry over steamed rice, garnished with fresh cilantro and a wedge of lime on the side.

Tools for making

  • Large pan - For sautéing and simmering the curry.
  • Cutting board - To chop the onion, bell peppers, carrot, and cilantro.
  • Knife - To finely chop the onion, mince the garlic, and slice the bell peppers.
  • Grater - To grate the fresh ginger.
  • Measuring spoons - To measure the spices, fish sauce, and brown sugar.
  • Can opener - To open the can of coconut milk.
  • Stirring spoon - For stirring and combining the ingredients in the pan.
  • Lid - To cover the pan while simmering the curry.
  • Serving bowls - For serving the seafood curry.
  • Serving spoon - To scoop the curry onto the plates.
  • Lime squeezer - To squeeze the juice from the lime wedges.

Recipe variations

  • Use different types of seafood, such as fish fillets, lobster, or crab.
  • Add vegetables like broccoli, cauliflower, or spinach to the curry.
  • Try using a different type of curry paste or curry powder to change the flavor profile.
  • For a spicier kick, add chili peppers or red pepper flakes.
  • Make it vegetarian by omitting the seafood and adding tofu or tempeh.
  • Experiment with different herbs and spices like lemongrass, coriander, or cardamom.
  • For a creamier curry, substitute some of the coconut milk with heavy cream or yogurt.
  • Add a squeeze of lemon or lime juice for a tangy twist.
  • Serve the curry over noodles instead of rice for a different texture.
  • If you prefer a thicker sauce, mix in a tablespoon of cornstarch dissolved in water.

Recipe overview

This Seafood Curry recipe is a delightful blend of aromatic spices, tender seafood, and fresh vegetables cooked in a creamy coconut milk sauce. It's a versatile dish that you can customize with your favorite seafood mix - shrimp, scallops, squid, mussels, or even a fillet of white fish. The curry is vibrant and rich, with a balance of sweet, tangy, and spicy flavors. The recipe uses readily available ingredients and the process is straightforward - perfect for a weeknight dinner yet impressive enough for entertaining guests. It's a one-pot dish that comes together in under an hour. Serve this hearty and comforting Seafood Curry over a bed of steamed rice for a satisfying meal that will transport your taste buds to the coast. Don't forget the fresh cilantro garnish and a squeeze of lime for that added zing! Enjoy the comfort of this warm, flavorful curry any time of the year.

Common questions

  1. Can I use a different type of seafood?
    Yes, you can use any combination of seafood that you prefer. Shrimp, scallops, squid, and mussels work well in this recipe, but feel free to customize it to your liking.
  2. Can I substitute the vegetable oil?
    Absolutely! You can use any other cooking oil of your choice, such as canola oil or sunflower oil.
  3. Is there a substitute for fish sauce?
    If you don't have fish sauce, you can substitute it with soy sauce or tamari sauce. However, keep in mind that it will slightly alter the flavor of the curry.
  4. Can I adjust the spiciness of the curry?
    Yes, you can adjust the spice level by increasing or decreasing the amount of curry powder and paprika. If you prefer a milder curry, you can reduce the amount of these spices. For a spicier curry, you can add a pinch of cayenne pepper or chili flakes.
  5. Can I make this recipe ahead of time?
    Yes, you can make the seafood curry ahead of time and store it in the refrigerator for up to 2 days. Reheat it on the stovetop over low heat before serving, adding a splash of water or broth if needed to adjust the consistency.

Serving dishes and utensils

  • Large pan - A large pan with high sides to accommodate the curry and its ingredients.
  • Spatula - A spatula for stirring and mixing the ingredients in the pan.
  • Cutting board - A cutting board to chop the onion, bell peppers, and carrot.
  • Knife - A knife for slicing and dicing the vegetables.
  • Grater - A grater to grate the fresh ginger.
  • Measuring spoons - Measuring spoons to accurately measure the curry powder, turmeric powder, cumin powder, and paprika.
  • Can opener - A can opener to open the can of coconut milk.
  • Ladle - A ladle for serving the seafood curry.
  • Garnish bowl - A small bowl to hold the freshly chopped cilantro for garnishing.
  • Plate - A plate for serving the seafood curry alongside steamed rice.
  • Lime squeezer - A lime squeezer to extract juice from the lime wedges for serving.

Origin stories

Seafood curry, while prevalent in various forms across different cultures, finds its deepest roots in South and Southeast Asian cuisines, particularly Indian and Thai. The blend of spices and coconut milk is distinctly reminiscent of these regions where coconuts and spices are aplenty. Interestingly, curry was not always the vibrant, spice-laden dish we know it as today. The term "curry" originally meant "soup" or "sauce" in Tamil, implying a brothy, spiced dish served over rice. Over the centuries, with the influence of trade, colonization, and migration, curry evolved and diversified, absorbing local ingredients and flavors, and transforming into the rich, diverse culinary phenomenon it is today. In coastal regions, where seafood is abundant, it was only natural for fish and shellfish to find their way into this versatile dish, leading to the creation of the delectable seafood curry.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.