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| Seafood Curry With Coconut, Citrus And Cucumber |
Hits: 17 |
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| Date Added: |
February 29, 2008 |
| Calories: |
534 |
| Serves: |
4 |
| Prep. Time: |
0:00 |
| Category: |
Seafood / Shellfish, Soups / Stews |
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| Ingredients: |
2 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly-ground black pepper
3 tablespoons peanut oil
1 yellow onion
1 tablespoon grated peeled fresh ginger
1 tablespoon finely-minced garlic
2 teaspoons grated lime zest
2 teaspoons minced lemongrass
1 teaspoon minced jalapeño chile - (to 2)
2 cups coconut milk
1 1/2 cups fish or chicken broth
1/4 cup fresh cilantro
1 tablespoon water
1 tablespoon lime juice
1 tablespoon brown sugar
Salt
2 small squid
2 small cucumbers
lengthwise, seeded and cut 2" pieces
1 pound firm white fish fillets
24 clams
8 medium or large shrimp
8 sea scallops
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
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| Directions: one line for each direction. When saved the lines will be numbered. |
- In a small sauté pan over medium heat, toast the coriander, cumin and pepper, shaking the pan often, until fragrant, 2 to 3 minutes; reserve.
- In a very large saucepan over medium heat, warm the oil. Add the onion and sauté until translucent, about 5 minutes. Add the ginger, garlic, lime zest, lemongrass, chili and toasted spices and cook, stirring, until fragrant, 3 to 4 minutes. Add the coconut milk, broth, pureed cilantro, lime juice and brown sugar, bring to a boil and immediately reduce the heat to low. Simmer for 5 minutes to blend the flavors of the curry base. Season with salt and set aside.
- Meanwhile, clean the squid: Working with 1 squid at a time, pull the head from the body. Cut the head from the tentacles above the eyes and discard the head. Squeeze the hard "beak" from the base of the tentacles. Cut the tentacles in half and set them aside. Remove the transparent "quill" from the body and discard; rinse the body well and peel off the speckled skin. Cut the body into rings 1 inch wide. Set aside.
- Bring a saucepan three-fourths full of salted water to a boil. Add the cucumbers, boil for 3 minutes, drain and cool under running water.
- Return the curry base to a simmer over medium heat. Cut the fish fillets into 2-inch cubes and add to the base along with the clams (discarding any that fail to close to the touch) and cucumbers. Simmer until the fish is opaque throughout, 8 minutes. Add the shrimp, scallops and squid during the last 3 minutes of cooking.
- Spoon into a warmed serving bowl, discarding any clams that failed to open. Garnish with the mint and cilantro and serve.
- This recipe yields 4 servings.
- Comments: This Asian-inspired curry, more sweet than hot, pairs nicely with a medium-bodied Australian Riesling that will balance its sweet, citrus and hot tones. An off-dry white or rosé picks up on the nuance of the sweet coconut. Dependable: dry, unoaked Australian Riesling. Daring: off-dry Muscat such as Italian Muscato D'Asti.
Notes:
Recipe adapted from Williams-Sonoma Lifestyles Series, Food & Wine Pairing, by Joyce Goldstein (Time-Life Books, 1999) |
| Nutrition Facts |
| Servings Per Recipe: 4 |
| Amount Per Serving |
| Calories: 534 |
Calories from Fat 66.4% |
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| Total Fat |
41g |
| Cholesterol |
135mg |
| Sodium |
126mg |
| Carbohydrate |
21g |
| Dietary Fiber |
5g |
| Protein |
26g |
| Points 14 |
| Exchanges: 0 Grain(Starch) |
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| Rating: () |
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Added On: February 29, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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