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Seafood Curry

My best recipe. And pretty much original, developed over the years, a big favorite fancy and exotic Saturday night dinner. Be sure to follow through and serve with all the correct condiments.


1 T. sesame oil
1 T. butter
1 yellow onion, chopped
1 green pepper, chopped
slivered almonds (small handful)
ginger root, shaved (about a teaspoon)
1-2 cloves garlic, minced
1 small potato, diced small
1 apple, diced
raisins (preferably golden) - a dozen or so
¼ cup chicken stock
½ lb. shrimp, peeled and deveined
½ lb. squid, tubes and tentacles, cut into bite-size pieces
1 T. prepared curry powder (hot Madras)
¼ t. ground ginger
1 t. cumin
black and crushed red pepper to taste
1 cup coconut milk
1-2 T. flour

First steam rice to serve with the curry, as this will take about 45 minutes. Saute the onion, pepper, and almonds in the oil and butter. Add the garlic and ginger, and be sure the heat is not more than medium-low. Cook a few minutes. Add the potato, apple, raisins and chicken stock, and boil on medium heat until the potato is tender. Add the seafood and continue cooking for 2-3 minutes. Add the spices, and stir and cook for another minute or so. Combine the flour with the coconut milk and add that last, stirring until the whole mixture bubbles and thickens. Check the seasoning and serve immediately.

Condiments are:
Peanuts (planters dry roasted unsalted)
Coconut flakes
Chutney (Major Grey or other hot mango)
Banana, sliced immediately before serving


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