Chilli Curry Malu Mris Food

SEAFOOD CURRY (MALU CURRY)

Seafood Curry (Malu Curry) image

Posted for the Zaar World Tour-Sri Lanka. From the "Best of International Cooking" cookbook. I haven't made this, but you can't go wrong with seafood and curry!

Provided by Bayhill

Categories Curries

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb crabmeat or 1 lb peeled and cooked shrimp
3 fresh red chilies
3 tablespoons vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons medium-hot curry powder
1 ounce fresh gingerroot, grated
coconut milk, 2 cans (7-3/4 oz. ea)
1/2 leek, cut into 1/2-inch slices
1 lb cod fish fillet, cut into pieces
lemongrass, to taste, inner white root section, if desired
2 medium tomatoes, peeled & cut into wedges
1 limes, juice of or 1 lemon
water, as needed
cooked rice or couscous

Steps:

Break crabmeat or shrimp into pieces; set aside.
To handle fresh chilies, cover your hands with rubber or plastic gloves; after handling, do not touch your face or eyes. Cut chilies open lengthwise; remove seeds and pith. Chop chilies.
Heat oil in a large skillet. Add onion and garlic; sautè until golden. Stir in chopped chilies, curry powder and gingerroot. Stirring constantly, cook 2 to 3 minutes. Stir in coconut milk and leek. Simmer 10 minutes. Add crabmeat or shrimp, cod and lemon grass, if desired. Cook 10 minutes over low heat, shaking pan occasionally to prevent burning. Add tomatoes; cook 5 minutes longer. Season with lime or lemon juice; add enough water to moisten ingredients, if necessary. Serve with rice or couscous.

Nutrition Facts : Calories 228, Fat 8.3, SaturatedFat 1.1, Cholesterol 64.3, Sodium 680.7, Carbohydrate 9.4, Fiber 2.1, Sugar 3.6, Protein 28.8

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