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Spicy Curry Seafood
Course:
Soup/Stew
Cuisine:
American, Caribbean
Yield:
8
people
Materials
4
ounces
each seafood: mussels, scallops, shrimp & lobster
1
tablespoon
garlic
chopped
1
onion
diced
2
tomatoes
diced
1
teaspoon
gingerroot
grated
1
tablespoon
fresh cilantro
chopped
4
stalks
scallion
2
tablespoon
Caribbean curry powder
1/2
teaspoon
allspice
ground
1
teaspoon
cumin
ground
1
teaspoon
coriander
ground
1/4
teaspoon
red crushed pepper
1/4
cup
vegetable stock
2
tablespoon
cornstarch
8
cups
spaghetti ( whole wheat)
cooked
Instructions
In a large skillet or pot sauté garlic and onion until glossy, add tomatoes and sauté for additional 2 minutes (until soft)
Add gingerroot, cumin and coriander stirring constantly for 1 minute
Add all spices and curry powder and vegetable stock. Cook for 5 minutes over low heat.
Add seafood and simmer for 10 minutes. If needed thicken with cornstarch dissolved in water
Serve over whole wheat spaghetti
Top with fresh cilantro and scallion