Rarely have I attempted to make Indian cuisine on the basis that I know there are usually a lot of spices I may not have or necessarily want to make a trip to the store for. Another bonus of marrying Will is that he brought his extensive spice collection with him. The man is truly a good cook and can make a mean curry. In fact, maybe I will have him make the next meal. Ok, now I am getting distracted. I made Shrimp and scallop curry with basmati rice and all wow! This was very light in coconut milk compared to a lot of the Thai curries I am used to. The only changes we made and would have added more of is curry powder or even paste. It lacked a much needed spiciness. Enjoy!
- 2 tablespoons olive oil
- 1 cup chopped onion
- ½ teaspoon cumin seeds
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- ½ teaspoon paprika
- 2 tablespoons minced garlic
- 1 pound peeled and deveined medium shrimp
- ½ lb scallops or scallop meat
- 1 can (13.5 oz.) coconut milk
- 1 teaspoon kosher salt
- 3 cups cooked basmati rice
- ¼ cup cilantro leaves
- Heat oil in a large frying pan over medium heat. Sauté onion until softened, about 2 minutes. Add spices, garlic, and shrimp and cook, stirring, until fragrant, about 2 minutes. Add coconut milk and salt; simmer 10 minutes to meld flavors.
- Spoon curry over rice on plates. Garnish with cilantro.
Adapted from Sunset