Spectacular Seafood Curries

There is a whole wide world of curry possibilities. Our personal curry favorites, naturally, are the steaming bowls filled to the brim with delicious seafood. Lucky for us, South East Asia shares in our penchant for seafood and, in this article, we’ll explore just a few of these delicious dishes.

 

What makes it a curry?

Curry is really just an anglicized word, a ‘catch-all’ term, based on the Tamil word ‘kari’, meaning sauce. Curries can be as unique as the regions that produce them, celebrating local ingredients and cooking techniques. ‘Curry’ has really transcended, culinarily, to much more than a stewed combination of seafood and veggies in a heavily spiced sauce. Let’s discover a couple of these delicious varieties…

 

Indian Seafood Curries

Indian curries usually begin with a dry spice blend, called masala. These spices (cumin, clove, coriander, cinnamon, turmeric, and cardamom) are toasted, releasing their fragrant oils, before being simmered with broth, cream or yogurt. Additional aromatics (garlic, ginger, and onion), veggies, legumes, and protein (seafood, chicken, goat, or lamb) are added to the delicious simmering liquid and slow cooked to perfection.

Goa, a coastal region in India, is the capital of coveted seafood curries. Utilizing the bounty of the sea to produce these delicious dishes.

 

Thai Seafood Curries

Thai curries begin as a paste, a combination of fresh herbs, chilies, and spices blended smooth, usually in a mortar or pestle. Thai curries are typically categorized by the color of these delicious pastes; red, yellow, or green. Red curries are made using dried or fresh red chili peppers. Green curries are made using fresh green chilies (and tend to be pretty spicy). Yellow curries are made using turmeric (and tend to be the more mild of the group). Oodles of veggies, fresh herbs, and protein (chicken or seafood) are added to these regionals curries. 

 

Blue Crab Curry, Goan-Style

serves 4

Ingredients

  • 2 tablespoons vegetable oil
  • 2 teaspoons coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon dried red chilies chopped (optional)
  • 1 red onion peeled and minced
  • 2 roma tomatoes diced
  • 4 garlic cloves peeled and minced
  • 1 tablespoon fresh ginger peeled and minced
  • 1/2 cup unsweetened grated coconut
  • 1 cup seafood broth
  • 1/2 cup plain yogurt
  • 8 Colossal Jumbo Male Crabs top shell removed and halved
  • chopped cilantro or scallions for garnish
  • cooked basmati rice served on the side

Instructions

  1. Heat oil in a large wok or dutch oven over medium-high heat. Once the oil is hot, add the spices (coriander, cumin, turmeric, garam masala, and chilies) and cook, stirring frequently, until fragrant, about 1 minute.
  2. Add onions, tomatoes, garlic, ginger, and coconut to the pan and stir to combine with the spices. Reduce heat to medium and continue to cook, stirring frequently, until vegetables are tender, about 5 minutes. Add broth and whisk to combine with the spices and veggies, bring to a simmer, whisking occasionally, and cook for 10 minutes.
  3. Place yogurt in a medium bowl, ladle a small amount (about 1 cup) of hot broth into the bowl and whisk to combine (tempering the yogurt with the hot broth will keep the yogurt from breaking). Add tempered yogurt to the pan and whisk to combine. Add the prepared crabs and continue to cook until the crabs are heated through, 8-10 minutes more.
  4. Garnish crab curry with fresh herbs and serve with rice on the side.

 

Hungry?

I know I am! Stock up on all your seafood needs (be sure to include those colossal blue crabs for making that tasty curry recipe) at our online store.

Do you have a seafood curry recipe that you’d like to share with us? We’re always looking for new and innovative was to use our seafood. Post your images or recipes on any of our social pages. We can be found @cameronsseafoodonline on Instagram or @CameronsSeafood on Facebook.

About the author

Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.

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