Indian-Style Seafood Stew
Ingredients
- 1 lb mussels, washed and scrubbed
- 12 lb flounder fillets, cut into 2-inch pieces
- 12 lb shrimp, peeled and deveined
- 12 lb bay scallop
- 1 lime, juice of
- 2 tablespoons cilantro, fresh, chopped, (or more)
- 12 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
- 12 teaspoon coriander, ground
- 12 teaspoon cumin
- 12 teaspoon ginger
- salt and pepper, to taste
- 1 can (14 ounce) 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.