Spicy Seafood Stew

Spicy Indian Seafood Stew

Priya Osuri

 

One Sunday afternoon, I got a hankering for Seafood Stew. So instead of looking for recipes on the web, I thought I'd just use my Seafood Curry Spice mix since it had a good mild-medium flavor with a delicious broth of unflavored coconut milk. OMG!! I did not realize how delicious it would be. When I asked my husband to taste it, I didn't hear anything for a minute. "I thought, could I be so wrong about the yummy taste? , a surprised voice saying, "This is good". I burst out laughing and asked him "Why are you surprised?" He didn't realize it would be as delicious as it was. I liked medium spicy for those of you who prefer a milder spicy heat, I would suggest that you eliminate the jalapeño. I hope you enjoy this delicious recipe. 

Update Feb. 2021: Loving this recipe!! It freezes well. It was frozen for about a month. To reheat and eat, my suggestions are below:

1) Reheat on the stove.
2) Add an additional can of unsweetened coconut milk (if broth is less).
3) Add another 1/2 thumb sized jalapeno sliced in half (lengthwise), if you want to spice it up. No need to dice it. If you do eat the jalapeno, it imparts a mild sweeter taste similar to a green bell-pepper and is quite flavorful!
4) Simmer on medium low heat for about 15-20 minutes till temperature of 165 degrees is reached. 
Enjoy this yummy stew 😋 !!!

* DOWNLOAD THE PDF FORMAT OF THE RECIPE HERE:

Ingredients:

1lb Salmon or any firm white fish, cleaned and scales removed

8-10 Large/Jumbo raw shrimp, deveined with tail removed

8-10 Scallops, raw

8-12 Mussels, raw

3 Tbsp Olive oil

1 cup Onion

1 ½ cups Tomatoes

½ small thumb sized jalapeno (optional for mild flavor)

14 oz Unsweetened coconut milk

Seafood Curry spice packets: Step 1 & Step 2

Fresh Cilantro (optional)

1 Lemon, squeeze over stew (optional)

 

Recipe:

 1. Clean fish and set aside
2. H eat olive oil over medium heat, add onions & Step1 spice packet, sauté for 5-7 mins till onions are golden brown.

3. Add tomatoes, simmer & let "melt" into sauce ~5-7mins

4. Add Spice Packet 2, mix well, let simmer for 1-2 mins

5. Add coconut milk & jalapeño (optional), stir and cover pot w/lid

6. Turn heat up to medium high & bring to boil 3-4 mins. Taste for spicy heat, if too spicy, add 1/4 - 1/2 cup coconut milk.

7. Turn heat down to medium low, add salmon and cook for 6 mins (total cooking time for salmon 12-15mins)

8. Add rest of scallops, mussels and shrimp, cook for another 4-5 mins on medium low heat.

9. Sprinkle cilantro & squeeze w/lemon

10. Serve w/crusty bread or gluten free bread and ENJOY!!
Back to blog