Indian Seafood and Chicken Curry

By BClover

Nutrition Facts
Serving Size 1 serving (236 g)
Per Serving % Daily Value*

Calories 314

Calories from Fat 117

Total Fat 13g 20%

Saturated Fat 1.9g 10%

Cholesterol 199mg 66%

Sodium 1201mg 50%

Potassium 560.2mg 16%

Carbohydrates 9.3g 3%

Dietary Fiber 1.7g 7%

Sugars 3.1g

Protein 39.8g
Vitamin A 16% · Vitamin C 14%
Calcium 8% · Iron 16%

Ingredients

• For the marinade:
• 2 teaspoons Dijon mustard
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 tablespoons EVOO oil
• 6 oz mahi mahi fillet
• 8 oz bl sl chicken breast, pounded, and cut in 4 pcs
• 8 oz deshelled shrimp
• 1 onion, coarsely chopped
• 4 cloves garlic, roughly chopped
• 1 (1 inch) piece fresh ginger root, peeled and chopped
• 5 cashew halves
• 1 tablespoon evoo oil
• 2 teaspoons cayenne pepper, or to taste
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/2 cup chopped tomato
• 1/4 cup vegetable broth
• 1/4 cup chopped fresh cilantro

Preparation

Step 1

Mix the mustard, pepper, 1/2 teaspoon salt, and 1 tablespoons of canola oil in a shallow bowl. Add the seafood and chicken, turning to coat. Marinate in the refrigerator for 30 minutes.

Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.

Preheat an oven to 350 degrees F (175 degrees C).

Heat 1 tablespoon of oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.

Arrange the chicken and fish in a baking dish, discarding any extra marinade. Top with the sauce, cover the baking dish, and bake in the preheated oven. After 10 minute, add the shrimp and cook until the fish flakes easily and the chicken is done with a fork, about 5-8 minutes. Garnish with chopped cilantro.