Vindaloo and Curry Coconut Seafood Stew

I made this pan full of deliciousness a few weeks ago and decided to share the recipe with you all. It was one of my favorite dishes EVER!!!!! After all, it has one of my favorite spices (curry), favorite food (shellfish) and some delicious coconut milk. I happened to have some leftover hominy in the fridge and a bunch of fresh veggies that I was dying to use. Here's a great recipe that you can tweak as needed but this base is amazing and allows you to add other variety of veggies.

Ingredients

4 sections of small blue crabs
1/2 lb of Large Shrimp (I used head on but you can go for the headless ones)
2 Small Potatoes (diced and microwaved for 2 minutes)
1/2 Cup of Hominy
1/2 Cup Bell Peppers
1/2 Small Onion
Handful of Sugar Snap Peas
1/2 Can of Coconut Milk
1 Tbsp of Vindaloo Seasoning
1 Tsp of Curry Powder
1 1/2 Tsp of Chipotle Pepper
Salt to taste
Chilli Peppers to garnish

  Method
Boil shrimp, crab and potatoes in a deep pan until they are fully cooked, about 6-8 minutes. Drain and leave about 1/2 cup of water in the pan, then add the curry and vindaloo seasoning, coconut milk, sugar snap peas, hominy, onion and bell pepper and let simmer for 10 minutes. You'll need to stir at least twice to ensure the flavors are evenly distributed. Finish off with chipotle pepper and salt to taste. Remove from heat and serve with your favorite bread or roti.  I had this this treat with some flour roti, what will you have with yours? Do not forget to add your pepper garnish. 

Enjoy! BNW~

     

Seafood (Mussels, Shrimp and Crab Legs) Curry Fest

Seafood (Mussels, Shrimp and Crab Legs) Curry 

I love curries, and I find ways to play around with the spices to create a balance for the meal. I go for earthy and bold when I am doing chicken dishes. No coconut milk when I am doing goat meat, and I leave off ginger and use a small amount of cumin for seafood. Sometimes, though, I do leave off the coconut milk if I am doing a quick curried shrimp steam or boil. There are so many ways to make curries so I am having my fun on this exploration :)

Ingredients

1lb Cooked Snow Crab Legs

1lb Raw Large Shrimp (Deveined)

2 Cups of Cooked Mussels with Juices (I had leftovers that amounted to 2 cups and they were cooked in garlic, white wine, butter, lemon and salt and pepper)

2 Tbsps. of Curry Powder-I used a Jamaican Brand called Grace but the McCormick one is great as well

1 Onion- Chopped

½ Red Bell Pepper- Chopped

½ Green Bell Pepper – Chopped

1Tsp of Crushed Red Peppers (Use less if you are not a fan of the heat)

4-6 Fresh Sprigs of Thyme

1 Tbsp. of Oil

¼ Tsp of Cumin

1 Packet of Chicken Bouillon

1 Cup of Water

I Can of Coconut Milk

Method

Heat oil and sautee, onion and peppers until they start to soften. Add curry powder, chicken bouillon and water and cover and cook for 5 minutes. Add coconut milk, crushed red pepper, thyme and cumin and stir and cook for another 5 minutes. Add your crab legs, (ensure that you crack the claws and bend the legs to allow the flavors to soak in). Add the mussels and shrimp and cook for 10 minutes. Taste and add salt and more pepper if needed. The chicken bouillon and curry powder were already salty and spicy so I didn’t need to add anything to mine.

Suggestions:

You can add more seafood if you’d like, or just change it up to include what you have in your house. I am sure this would work great with scallops. Enjoy

BNW~