Curried Seafood Stew

By mutzali

from Safeway recipe card

Ingredients

• 1 lb mussels
• 1/2 lb flounder, cut into 2" pieces
• 1/2 lb shrimp
• 1/2 lb scallops
• juice of 1 lime
• 2 Tbsp chopped cilantro
• 1/2 tsp cayenne
• 2 Tbsp olive oil
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 1 medium tomato, chopped
• 1 Tbsp tomato paste
• 2 tsp curry powder
• 1/2 tsp ground coriander
• 1/2 tsp cumin
• 1/2 tsp ground ginger
• 14 oz unsweetened cocoanut milk
• jasmine rice

Preparation

Step 1

1. Place lime juice, cilantro and cayenne in shallow bowl. Add mussels, fish, shrimp and scallops, toss to coat. Refrigerate 30 minutes.

2. Heat oil in large heavy pot over medium heat. Add garlic and cook 1 minute. Add onion and cook until soft, about 5 minutes. Stir in tomato and tomato paste, cook 5 minutes.

3. Add spices, and salt and pepper to taste. Cook 1 minute. Add cocoanut milk and 1 cup water. Simmer 15 minutes or until slightly thickened.

4. Bring liquid to boiling. Add seafood, cover, and cook 5 minutes or until fish is opaque and mussels are open. Serve over rice.