Chef Curtis Stone visited New South Wales in a Season Two episode of Field Trip with Curtis Stone and prepared Shrimp and Scallop Curry.
Make-Ahead: Curry sauce (without shrimp and scallops) can be made 4 hours ahead, cooled, covered and refrigerated. Bring to a simmer before adding coconut milk and seafood.
Serves 6
INGREDIENTS
- ¼ cup coriander seeds
- 1 tablespoon cumin seeds
- 2 teaspoon whole black peppercorns
- Sea salt
- ½ cup dried shredded unsweetened (dessicated) coconut
- ½ cup white wine vinegar
- 1 white onion, chopped
- 1 tablespoon finely grated peeled fresh ginger
- 5 garlic cloves
- 1 large jalapeño chile, chopped
- 1 tablespoon grapeseed oil
- 1 medium ripe tomato, diced
- 10 fresh curry leaves
- ½ ounce fresh turmeric, peeled, finely grated
- 2 teaspoons chile powder
- 1½ cups unsweetened coconut milk
- 1 pound raw jumbo sea scallops
- 1 pound raw peeled deveined jumbo shrimp
- ½ cup fresh cilantro leaves
- Steamed rice, for serving
TO PREPARE
STEP ONE. Heat medium fry pan over medium heat. Add coriander seeds, cumin seeds, and peppercorns and stir constantly for about 3 minutes, or until seeds become toasted and fragrant. Cool completely.
STEP TWO. Transfer spice mixture to mini food processor. Add coconut, vinegar, onion, ginger, garlic, and chile and blend to form a paste.
STEP THREE. Heat oil in heavy, large pot over low heat. Add paste and sauté until fragrant and some of juices evaporate, 5 to 10 minutes. Add tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook for about 5 minutes, or until tomato pieces are tender and melting into sauce.
STEP FOUR. Stir in coconut milk and simmer for 2 to 3 minutes to allow flavors to blend. Stir in scallops and shrimp. Stir in about 1/2 cup water to thin curry sauce to desired consistency. Return curry to a simmer. Cover and cook for about 3 minutes, or until shrimp and scallops are just cooked through.
STEP FIVE. Divide among shallow wide soup plates, top with cilantro, and serve immediately with steamed rice.
