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Sturgeon, Mussels and Baby Carrots in Tomato, Light Cream Curry

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Ingredients

  • 2 1/2 cups tomato broth
  • 4 cups water
  • 1 oz ginger in thin slivers
  • 1 oz garlic in thin slivers
  • 1 small jalapeño
  • 1 tbsp black mustard seeds
  • 1 tbsp salt
  • 1/2 tsp turmeric
  • 1 tsp paprika
  • 1 1/2 inch stick of cinnamon
  • 1/2 to 3/4 cup whipping cream
  • 30 mussels
  • 1 bunch small carrots, washed, scrubbed and greens removed
  • 1 1/2 lbs sturgeon, in 2 in x 3 in pieces

Details

Preparation

Step 1

Combine tomato broth, water, ginger, garlic, jalapeño, mustard, salt, turmeric, paprika and cinnamon in a large pot and stir well. Place on medium heat and bring to a boil. Reduce heat to low, but not to a simmer. Cook curry uncovered for 45 minutes, stirring occasionally. As it cooks, the smell of the cinnamon should become stronger. Turn off the heat and allow to cool slightly, about 10 minutes. Turn on the heat to medium and add 1/2 cup of the whipping cream. Taste a spoonful, if it seems too tart add another 1/4 cup whipping cream. Remove and set aside. Wash mussels thoroughly and scrape off any grit and grime. Chop carrots into halves or thirds. Return curry to a boil on medium heat, then reduce to medium low and add sturgeon. Stir gently and cook for 1 minute. Add mussels and carrots. Stir gently, cover, and cook for 4 minutes. Immediately remove the lid and turn off the heat. The mussels shells should be open and the sturgeon should be firm and white. Serve with rice.

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