Indian-Style Seafood Stew |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Hannaford recipe card Ingredients:
1 lb mussels, washed and scrubbed |
1/2 lb flounder fillets, cut into 2-inch pieces |
1/2 lb shrimp, peeled and deveined |
1/2 lb bay scallop |
1 lime, juice of |
2 tablespoons chopped fresh cilantro (or more) |
1/2 teaspoon cayenne pepper |
2 tablespoons olive oil |
3 garlic cloves, minced |
1 onion, finely chopped |
1 medium tomato, chopped |
1 tablespoon tomato paste |
2 teaspoons curry powder |
1/2 teaspoon ground coriander |
1/2 teaspoon cumin |
1/2 teaspoon ginger |
salt and pepper, to taste |
1 (14 ounce) can unsweetened coconut milk |
1 cup water |
jasmine rice, cooked |
Directions:
1. Place the mussels, flounder, shrimp and scallops in shallow bowl. Add lime juice, cilantro and cayenne; toss to coat. Refrigerate 30 minutes.
2. 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.
3. 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.
4. 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.
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