Caribbean Seafood Curry
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
Serves 6.
Sauce:
1 14-oz can coconut milk, unsweetened
1/4 cup fresh lime juice
1 Tbsp. yellow Indian curry powder
2 Habanero chiles, seeded and minced
1 tsp fresh ginger, grated
1/4 cup cilantro, chopped
1/2 tsp white pepper, freshly ground
1/2 tsp sea salt
The Stew:
1 lb. fresh red snapper fillet, no bone or skin
1/2 lb medium shrimp, peeled and deveined
1 Tbsp fresh lime juice
4 garlic cloves, minced
1 lb. white onion, chopped
1 lg. red bell pepper, seeded and diced
1/2 tsp white pepper, freshly ground
1/2 tsp sea salt
1/4 cup cilantro, chopped for garnish
2 limes cut into wedges
Combine sauce ingredients together in a blender and puree until smooth; set aside.
Cut red snapper into 1 inch pieces. Place in a bowl with shrimp; season with lime juice, salt, pepper, and toss; set aside.
Heat oil in a large heavy skillet over a medium high heat. Add garlic and onion and saute for 3 minutes. Then stir in the bell pepper, salt, pepper, and cook for 3 more minutes.
Add the fish, mix well and cook for 5 minutes. Gently turn the fish pieces to cook evenly.
Stir in the sauce and when it starts to bubble, reduce heat to low and cook for 5 minutes.
Serve over basmati rice, garnished with cilantro and a wedge of lime.
From the Chile Peppers 2017 calendar by Larry Noggle.