As I was scrolling through the interwebs, I stumbled upon some delectable looking seafood curry recipes that just had me drooling all over my keyboard. Like seriously, my keyboard looks like it just had a swim in the ocean. Don’t worry, I’ll clean it up later, but first, let’s talk about these recipes.
First up, we’ve got a Seafood Curry recipe from the one and only Hiroko’s Recipes. Now, you might be thinking, who’s Hiroko? Is she like the queen of curry or something? Well, I don’t know about all that, but I do know that her recipe looks finger-lickin’ good. Just take a gander at that picture and try not to salivate all over yourself. I dare you.
But wait, there’s more. Next up, we’ve got a Mixed Seafood Curry recipe from Allrecipes.com. And let me tell you, this dish looks like a real crowd-pleaser. Like, I wouldn’t be surprised if your friends and family start clamoring for you to make this every weekend. Plus, it’s got a nice mix of flavors and textures going on, so you won’t get bored after the first bite.
Now, I know what you’re thinking. “But funny person, how do I make these delicious concoctions?” Well, my dear reader, let me break it down for you. For each recipe, we’ll start off with a tantalizing image (because a picture is worth a thousand words, am I right?), followed by the recipe ingredients and instructions. And don’t worry, I’ll try to keep things as simple as possible because let’s be real, ain’t nobody got time for complicated recipes.
First up, let’s tackle that Seafood Curry from Hiroko’s Recipes. Prepare your taste buds, because things are about to get spicy.
Seafood Curry Recipe
Ingredients:
- 1 tablespoon oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- 2 cups water
- 1 can coconut milk (13.5-ounce)
- 1 tablespoon fish sauce
- 1/2 pound peeled and deveined shrimp
- 1/2 pound bay scallops
- 1/2 pound mussels, scrubbed and debearded
- 1/2 cup chopped cilantro
- Cooked rice, for serving
Instructions:
- Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, ginger, and curry powder, and cook for 1 minute.
- Add water, coconut milk, and fish sauce, and bring to a simmer.
- Add shrimp, scallops, and mussels, and cook until seafood is cooked through and mussels have opened, about 5 minutes.
- Stir in cilantro and serve over rice.
Now, if you’re still hungry (which, let’s be real, you probably are), let’s move on to that Mixed Seafood Curry from Allrecipes.com.
Mixed Seafood Curry Recipe
Ingredients:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1 can diced tomatoes (14.5-ounce), undrained
- 1 can coconut milk (13.5-ounce)
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 1 pound raw shrimp, peeled and deveined
- 1 pound sea scallops
- 1/2 pound bay scallops
- 1/2 cup chopped fresh cilantro
- Cooked rice, for serving
Instructions:
- Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, curry powder, cumin, salt, cayenne pepper, and cinnamon, and cook for 1 minute.
- Add diced tomatoes, coconut milk, and chicken broth, and bring to a simmer.
- Whisk together cornstarch and 1 tablespoon cold water in a separate bowl, then add to the pot and stir until thickened, about 1 minute.
- Add shrimp, sea scallops, and bay scallops, and cook until seafood is cooked through, about 5 minutes.
- Stir in cilantro and serve over rice.
Whew, that was a lot of recipe action. But I hope you’re feeling inspired to try one (or both!) of these delicious seafood curries. And if you do, be sure to let me know how it turns out. Maybe even save me a bite or two? Just throwing it out there.
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