Recipe: Shrimp and Swordfish Curry

Ingredients:

Chicken:

1½ tablespoons curry powder

1 tablespoon ground coriander

1 teaspoon ground cumin

¼ teaspoon ground turmeric

1/8 teaspoon ground cayenne pepper

1/8 teaspoon ground cloves

4 tablespoons (½ stick) unsalted butter

2 tablespoons good olive oil

5 cups chopped yellow onions (4 onions)

1 red bell pepper, cored, seeded, and cut into ¼-inch-thick strips

4 teaspoons minced garlic (4 cloves)

2 tablespoons minced ginger

2 habanero (Scotch bonnet) peppers, minced

2 cups (16 ounces) canned diced plum tomatoes, including the juice

2 cups clam stock, such as Bar Harbor

Kosher salt and freshly ground black pepper

2 pounds swordfish, skin removed and 1-inch-diced

1½ pounds (16- to 20-count) peeled and deveined shrimp (2 pounds in the shell)

Zest and juice of 1 lime

Lo note: The original recipe called for minced jalapeno pepper.  But they looked gross so I got two habanero peppers and minced those instead. I also didn’t have clam stock so I used vegetable Better Than Boullion.

Directions:

1. Combine the curry powder, coriander, cumin, turmeric, cayenne pepper, and cloves in a small bowl and set aside.

2. Heat the butter and oil in a large (11- to 12-inch) pot or Dutch oven. Add the onions, bell pepper, garlic, ginger, and jalapeño pepper and cook over medium-low heat, stirring occasionally, for 15 minutes, until the vegetables are tender and starting to brown.

3. Stir in the spice mixture and cook, stirring constantly, for 2 minutes.

4. Stir in the tomatoes and the juice, clam stock, 1 tablespoon salt, and 1½ teaspoons black pepper, bring to a boil, lower the heat, and simmer for 10 minutes.

5. Add the swordfish and shrimp, cover, and simmer for 7 minutes only (don’t overcook the seafood!), until the shrimp and fish are just cooked through. Carefully stir in the lime zest and juice (don’t break up the swordfish!), taste for seasonings, and serve hot.

Lo note: I cooked the the sauce in the morning and let it sit on the stove, covered for 6 hours.  Then I brought the sauce to a boil, added the seafood, and turned it down to a simmer for 7 minutes.  Letting the sauce site was a note in the original recipe and I think it made it taste amazing.

Recipe inspiration found HERE.

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