Indian-Style Seafood Stew
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 1 lb mussels, washed and scrubbed
- 1⁄2 lb flounder fillets, cut into 2-inch pieces
- 1⁄2 lb shrimp, peeled and deveined
- 1⁄2 lb bay scallop
- 1 lime, juice of
- 2 tablespoons chopped fresh cilantro (or more)
- 1⁄2 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 onion, finely chopped
- 1 medium tomatoes, chopped
- 1 tablespoon tomato paste
- 2 teaspoons curry powder
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon ginger
- salt and pepper, to taste
- 1 (14 ounce) can unsweetened coconut milk
- 1 cup water
- jasmine rice, cooked
directions
- Place the mussels, flounder, shrimp and scallops in shallow bowl. Add lime juice, cilantro and cayenne; toss to coat. Refrigerate 30 minutes.
- Heat oil in large heavy pot over medium heat. Add garlic; cook 1 minute. Add onion; cook until soft, about 5 minutes. Stir in tomato and tomato paste; cook 5 minutes.
- Add curry powder, coriander, cumin, ginger, and salt and pepper to taste; cook 1 minute. Add coconut milk and water. Simmer 15 minutes or until slightly thickened.
- Bring liquid to boiling. Add seafood; cover and cook 5 minutes or until fish is opaque and mussels are open (discard any that did not open). Top with additional cilantro and serve over jasmine rice.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!