CURRIED SEAFOOD

2 – 3 lbs.                      Uncooked Seafood (Crabmeat, lobster, shrimp or firm fish fillet) 2

¼ cups                         Soft white bread crumbs

2 tbsp  .                       Curry Powder

Salt and pepper

1                                  Hot pepper

1 cup                           Onion (coarsely chopped)

1 tsp                            Fresh ginger root (finely diced)

1 clove                        Garlic (finely diced)

½ cup                          Tomatoes (coarsely chopped)

¼ cup                          Cooking oil

1 cup                           Water

2 tbsp.                         Butter

1 medium                    Carrot (diced)

 

Preparation:

Heat oil in large skillet. Sauté tomatoes, onions, garlic, carrots and curry powder stirring repeatedly to avoid burning. Add seafood and allow to brown lightly. When using fish Fillet (sprinkle with salt, pepper and lemon juice and allow to marinade for a few minutes before cooking) gently turn to avoid breaking the portions. Add water slowly and bring to a boil. Cover and reduce heat. Add butter just prior to completion.

Serves 4 – 6.

Serving Suggestions:

This dish is wonderful over a plate of fluffy white rice, peas ‘n rice with plantain, coleslaw or avocado green salad or pasta and garlic bread.