Seafood Curry (Malu Curry)

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!

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 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

1. Break crabmeat or shrimp into pieces; set aside.
2. 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.
3. 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.