A few weeks ago, I made a fantastic impromptu seafood curry. It’s similar to the ground beef and butternut squash curry that has become a staple for us. Here’s the basic instuctions, but I can imagine all kinds of fantastic variations:
Cook in coconut oil over medium heat, stirring every few minutes, until caramelized:
- 2 large onions
That will take about 30 minutes, and you’ll likely need to add water periodically to prevent the onions from burning, rather than merely browning.
- 1 small (14.5 oz) can of diced tomatoes
- 1 can coconut milk, preferably only the solid portion
- Curry spices to taste, e.g. coriander, turmeric, cumin, cardamom, cinnamon, cloves, ginger, garlic
Stir to combine. Then add:
- 1 lb raw shrimp
Cook and stir until cooked through, about five minutes. Then add:
- 1 lb cooked crab meat
Stir and heat through, then serve!
Last night, I made a phenomenal beef curry, again using the same basic template. I hope to blog about that next week.