Saturday night blues: Seafood Curry

I must be getting old, considering the fact that I spent Saturday night holed up in the house, cooking and watching a really bad movie (I have unbearably high standards). I should have known better, it was a movie with Will Smith playing an alcoholic superhero... Hancock indeed.

Most of Saturday morning was spent shopping at Pike Place Market and searching for a French Press because I've decided that I like the taste of pressed coffee more than the brownish piss water from a drip machine. I have a regular Bodum press that I've been using for ages, but the coffee always turns lukewarm after the infusing time. I ended up buying a Frieling stainless steel thermal french press from Bed Bath and Beyond. While the price cost me my left kidney, it works supremely well and I got piping hot, swishy pressed coffee this morning. And the pot looks really swanky too.


So I came home yesterday with french press in hand and lugging bottles of cheapo wine from World Market and felt like having seafood. One of the easiest way to make tasty seafood is by rubbing it with some spices and chucking it on the grill. Another quick way is conjuring up some seafood curry. All you need is some good quality curry powder and garam masala.

I've been using the curry powder blend from Dean and DeLuca for the longest time. After trying a few other brands, I think the the D&D ones give the strongest and freshest flavour. This seafood curry is super quick and easy, with a spicy tomato flavour infused with creamy coconut milk. Peas and fresh cilantro and lime gives it a tangy twist. It's what I call my "fall-back-on" quick meal.

Seafood Curry
Serves 4

10 large prawns (we used tiger prawns)
1 lb solid fish fillet, like halibut, mahi-mahi or snapper cut into 1-inch bite size
4 tbsp curry powder
1 tsp Cayenne pepper
2 tbsp tomato paste
2 tsp Garam Masala
1/2 medium onion, diced
1 tsp minced garlic
2 tsp grated ginger
1/2 cup peas
1 cup light coconut milk
1/2 cup low fat or soy milk
1 cup chicken broth
1/4 cup roughly chopped cilantro
Juice from 1/2 lime

Heat 1 tbsp oil in a wok or stainless steel pot. Add in diced onions, minced garlic, grated ginger, garam masala, chili powder and curry powder and saute until fragrant, about 5 -6 minutes on medium heat.

Pour in coconut milk and milk and bring to a bubble. Let the curry simmer for about 10 minutes, stirring constantly until thickened.

Add in the halibut and gently pour in half the chicken broth so that the curry covers the halibut. Simmer for 5 minutes until halibut is almost cooked through, then add in the prawns and remaining chicken broth. Simmer another 5 or 6 minutes until the prawns no longer appear transluscent.

Add in the peas and season the curry with salt to taste. Simmer another 5 minutes, stirring to make sure the seafood is coated with curry. Turn heat off, stir in lime juice. Garnish with cilantro leaves and serve hot with bread or rice.