Ingredients with Measurements:
- 1 lb. crab and fish stomachs
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 tbsp. curry powder
- 1 tsp. turmeric powder
- 1 can (14 oz.) coconut milk
- 1 cup water
- 2 tbsp. vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Rinse the crab and fish stomachs under cold water and set aside.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and grated ginger and cook for another 2 minutes.
5. Add the curry powder and turmeric powder and stir to combine.
6. Add the crab and fish stomachs and stir to coat with the spice mixture.
7. Pour in the coconut milk and water and stir to combine.
8. Season with salt and pepper to taste.
9. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the crab and fish stomachs are cooked through.
10. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 280
Fat: 20g
Carbohydrates: 10g
Protein: 15g
Sodium: 400mg
Substitutions for ingredients:
- You can use any type of seafood in place of crab and fish stomachs, such as shrimp or scallops.
- If you don't have curry powder, you can use a combination of ground cumin, coriander, and turmeric.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Use different types of curry powder or spices to change up the flavor.
- Add a squeeze of lime juice for a tangy twist.
Tips and tricks:
- Be sure to rinse the crab and fish stomachs well to remove any sand or grit.
- Don't overcook the seafood, as it can become tough and rubbery.
- Taste and adjust the seasoning as needed before serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a bowl with a scoop of rice on top, garnished with fresh cilantro.
Garnishes:
Fresh cilantro, lime wedges, chopped scallions
Pairings:
Serve with steamed rice or naan bread.
Suggested side dishes:
Cucumber salad, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Be sure to cook the seafood to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean cuisine.
Flavor profiles:
This curry has a rich and creamy coconut milk base with warm and spicy notes from the curry powder and turmeric.
Serving suggestions:
Serve hot with rice or naan bread for a satisfying and flavorful meal.
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