Crab Curry with Shrimp
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
Curry Sauce:
3 Tbsp. vegetable oil
2-3 large onions, chopped
4-6 garlic cloves, minced
5″ piece of ginger, peeled, grated and finely chopped
4 red Fresno chiles, seeded and chopped
1 Tbsp. flour
1 cup vegetable or chicken stock
1 pint low-fat yogurt
4 Tbsp. curry powder
1/2 tsp. ground coriander
1/2 tsp. freshly grated nutmeg
1 tsp. salt
1/2 tsp. cayenne pepper (if you like hot!)
Seafood:
2 pounds shrimp, peeled and deveined
1 pound fresh, lump crabmeat, well-picked-over for shells
juice of 1 small orange
juice of 1 lemon or large lime
3/4 cup cilantro leaves, chopped
Instructions:
Heat the oil in a large Dutch oven and saute the onions over medium heat for about 5 minutes, or until they are translucent and soft, without browning.
Add the garlic, ginger, jalapenos and bell peppers. Saute for another 2-3 minutes, stirring frequently. Sprinkle these sauteed vegetables with 1 Tbsp. of flour and cook slowly for another 2 minutes. Add the stock gradually, stirring with a wire whisk until smooth and slightly thickened. Add 1/2 pint of yogurt and the spices, stirring to combine. Add the salt and cayenne pepper to taste.
Just before serving, bring the curry sauce to a boil and add the shrimp. Gently stir the cooking mixture for 2-3 minutes or until the shrimp begin to turn pink. Immediately add the crabmeat and stir gently to combine. Carefully stir in the orange and lemon juices, then the remaining yogurt. Sprinkle cilantro on top.
Serve immediately over lots of steaming hot rice and garnish. Excellent garnishes for this dish are chopped almonds or peanuts, grated fresh coconut, thinly sliced spring onions, chopped banana, chopped cucumber, raisins, currants, chopped hard-boiled eggs, chopped fresh tomato and chutney.
Serves 10-12 people.