COCONUT SEAFOOD RASSA CURRY ENJOY DAN:

               COCONUT SEAFOOD RASSA CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

2-tablespoons butter

1-onion, finely chopped

1-carrot, finely chopped

2-garlic cloves, minced

1-jalopeno, seeded & minced

1-thumb-size fresh ginger, peeled & grated

1-teaspoon red curry paste

2-teaspoons curry powder

1-teaspoon EACH Colombo curry & turmeric

1-1/2-cups fish stock or clam juice

1-stalk lemongrass cut in 4-inch pieces & smashed

1/4-teaspoon ground fenugreek

1-1/2-cups clam juice or fish stock

1-(19 Oz) can Mae Ploy coconut milk

1-tomato, finely chopped

1-pound PENN COVE mussels, scrubbed

3/4-pound shrimp, shelled & deveined

1-pound squid tentacles, chopped into 1/2-slices

2-tablespoon cilantro

1-tablespoon lime juice

DIRECTIONS:

1.   Add butter a skillet over medium-high heat & when sizzling.

2.   Add curry paste and cook until fragrant about 30 seconds.

3.   Add onion, & next 4 ingredients, sauté for about 5 minutes.

4.   Stir in curry powder, Colombo curry & turmeric, cook 1 minute.

5.   Add fish stock, lemongrass, coconut milk & tomato.

6.   Cook over medium heat, attiring occasionally for about 15 minutes.

7.   Add mussels, shrimp & squid, cook until shrimp are opaque & mussels have opened, about 3 minutes.

8.   Discard and mussels that do not open.

9.   Stir in cilantro & lime juice.

10  Serve with steamed basmati rice & warm naan.

ENJOY DAN:                                            DEVOUR AND SHAZAM!!