Seafood Curry - very versatile

Seafood Curry 

1 lb of shrimp or fish

olive oil

1 cups finely chopped onions

1 teaspoons minced garlic

1 tablespoons ground or crushed fresh ginger root

1 green chilies, dried chili or red pepper flakes

1/8 teaspoon turmeric

1 tablespoons ground coriander

1 can coconut milk

1/2 teaspoons salt

1 tablespoons minced fresh cilantro

Step 1

Wash fish thoroughly, and set aside.

Step 2

Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes.

Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.

Step 3

Add fish, mix, reduce heat to medium-low, and simmer, covered, for 5–7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.

Serve with rice or quinoa.