Recipe by Bayhill
Posted for the Zaar World Tour-Sri Lanka. From the "Best of International Cooking" cookbook. I haven't made this, but you can't go wrong with seafood and curry!
Top Review by Oskarduck
Rating this as fair is being generous; I almost thought we would have to forget eating this and go out for dinner. I used less than half of the prescribed amount of curry, 2/3 the amount of ginger, 1/4 the amount of chilis, and that provided the right amount of heat for me (and I like spicy). Meanwhile, it was all my daughter could do to eat this (she doesn't like spicy). But that isn't my main concern. There was a lot of flavor, but it was more weird than good. Of course, that is a personal taste thing. But there was no depth of flavors or layering of flavors. I thought it was strange that there was no seasoning mentioned in the recipe so I did depart from the recipe and add some fish sauce which helped but not enough for me to call this anywhere near good.
- 1 lb crabmeat or 1 lb peeled and cooked shrimp
- 3 fresh red chilies
- 3 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons medium-hot curry powder
- 1 ounce fresh gingerroot, grated
- coconut milk, 2 cans (7-3/4 oz. ea)
- 1⁄2 leek, cut into 1/2-inch slices
- 1 lb cod fish fillet, cut into pieces
- lemongrass, to taste, inner white root section, if desired
- 2 medium tomatoes, peeled & cut into wedges
- 1 limes, juice of or 1 lemon
- water, as needed
- cooked rice or couscous
Directions See How It's Made
- Break crabmeat or shrimp into pieces; set aside.
- To handle fresh chilies, cover your hands with rubber or plastic gloves; after handling, do not touch your face or eyes. Cut chilies open lengthwise; remove seeds and pith. Chop chilies.
- Heat oil in a large skillet. Add onion and garlic; sautè until golden. Stir in chopped chilies, curry powder and gingerroot. Stirring constantly, cook 2 to 3 minutes. Stir in coconut milk and leek. Simmer 10 minutes. Add crabmeat or shrimp, cod and lemon grass, if desired. Cook 10 minutes over low heat, shaking pan occasionally to prevent burning. Add tomatoes; cook 5 minutes longer. Season with lime or lemon juice; add enough water to moisten ingredients, if necessary. Serve with rice or couscous.