Curry Seafood Stew is a delicious combination of chopped fresh veggies, seafood broth, and juicy shrimp, scallops, and mussels. Serve this stew over rice for a complete meal. It's so healthy and super tasty, too!
Soup Season at our home looks like a constant rotation of flavors and textures. We love a Spicy Homemade Chili Recipe a creamy Jamaican Chicken Pumpkin Soup or a hearty BEST EVER BLACK-EYED PEAS RECIPE on any given night of the week!
I greatly enjoy preparing this high-quality seafood Curry Stew for everyday dinners and special occasions. The stew boasts a creamy texture and a rich flavor profile and is surprisingly simple to whip up. With just a few readily available ingredients, you can indulge in this delectable curry in no time.
What I find particularly delightful about preparing this dish at home is the ability to tailor it to my preferences. For instance, if you enjoy spicy curries, add a scotch bonnet pepper or half if you prefer a milder heat. Additionally, I like to be generous with the quantity of shrimp I include in the curry, as it is the dish's highlight. Adding peppers and onions infuses the curry with a beautiful color and contributes a fresh, sweet taste, making them essential components that should not be overlooked
Why This Recipe Works:
This recipe is a breeze to make, despite requiring quite a bit of chopping. Trust me, it's worth it. The dish is a vibrant mix of colorful vegetables, making it not only visually appealing but also packed with nutritious ingredients. The curry flavor is bold and irresistible; once you try it, you'll be completely hooked.
Ingredients needed for Curry Seafood Stew:
Seafood– mussel, scallops’ shrimp or any white fish, like cod, haddock, tilapia, or even sea bass.
Olive Oil and vegetable oil and Seasonings – Extra-Virgin Olive oil plus salt and pepper, garlic powder and onion powder is used to sauté and season the stew.
Veggies – White Onion, shallots bell pepper, scotch bonnets, potatoes, and scallion Dice these veggies up small, uniform in size. You can also use different combos of veggies, according to what you prefer.
Stock – Seafood stock (or vegetable stock) works best in this stew, so you can control the salt.
Herbs: Thyme and Rosmary a fabulous combination
Curry and Turmeric I get mine from Jamica (but any store brought will do)
To serve – Serve the stew over prepared white rice (or cauliflower rice for a low carb version) with a squeeze of lime juice and a sprinkle of red pepper flakes. Add some fresh scallion to the bowl.
Easy Curry Seafood Stew: Direction
Heat Oil in a Dutch Pot on medium Heat: add curry and Turmeric.
Add your scallion, shallots, bell pepper, white onion. Cook and stir for 5 minutes or until tender
Now add your potatoes and let cook for 20. Stir in your Seafood Stock
Add your herbs and Scotch Bonnet
Let your stew cook for 10 minutes
You want to get a skillet and add two tablespoons of butter
Once it is hot, add your scallops to the pan, season with salt and pepper, and sear for 30 seconds on each side.
Don’t crowd the pan; cook 6-7 scallops at a time
Once you cook all your scallops, you want to add your mussel, shrimp, and Scallops to your pot and cook for five minutes.
Bring to a boil and add your salt and pepper. Garlic powder and onion powder
Reduce Heat to low:
Cover and simmer for 5 minutes or until scallops are opaque, shrimp turn pink, and mussel shell open (Discard any that do not open)
Serve with rice of choice.
Is curry sauce spicy?
This recipe is spicy but not overwhelming. You can find other versions that are more mild in flavor. There are three basic types of Curry that you normally see in restaurants, and they vary according to the paste they use and the chef who prepares them.
Red Curry uses red curry paste, red chilies, and other spicy ingredients like chili powder to make the spiciest sauce.
Yellow Curry includes yellow curry paste, which is milder than red, and turmeric, which provides that yellow color.
Green Curry features green curry paste containing fresh coriander, giving it a green color and even milder flavor.
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