Seafood in Coconut Curry

Name: Seafood in Coconut Curry
Ingredients: 1/2 cup seafood (shrimp, scallops, white fish) per person; to taste, ghee (clarified butter); 1 onion, sliced; 1 clove garlic, crushed; 1 teaspoon fresh ginger, grated (or ginger paste); to taste, turmeric; to taste, ground cumin; to taste, ground coriander (two parts coriander to one part cumin); 1 can coconut milk; 2 bay leaves; to taste, vegetable bouillon; as a base, thin rice or bean thread noodles, soaked in boiling water and drained when soft

This is a very quick seafood curry that can be whipped up in no time. Great for a quick dinner, served with rice or noodles.

Submitted by: Mabel from Chicago, IL

Spices

Featured in this Recipe

Ingredients

1/2 cup seafood (shrimp, scallops, white fish) per person
to taste, ghee (clarified butter)
1 onion, sliced
1 clove garlic, crushed
1 teaspoon fresh ginger, grated (or ginger paste)
to taste, turmeric
to taste, ground cumin
to taste, ground coriander (two parts coriander to one part cumin)
1 can coconut milk
2 bay leaves
to taste, vegetable bouillon
as a base, thin rice or bean thread noodles, soaked in boiling water and drained when soft

Preparation Instructions:

Heat ghee and saute onion. Add garlic and ginger and saute for a minute or so. Add turmeric, cumin, and coriander and fry for about a minute. Add a little water if the paste gets too dry. Add the seafood to coat. Add the rest of the ingredients. When it comes to a boil, cover and simmer for about 15 minutes.

Serve over thin rice or bean thread noodles, which do not require cooking.