Seafood Curry (Malu Curry)

Instructions

Break crabmeat or shrimp into pieces; set aside. To handle fresh chilies, cover your hands with rubber or plastic gloves; after handling, do not touch your face or eyes. Cut chilies open lengthwise; remove seeds and pith. Chop chilies. Heat oil in a large skillet. Add onion and garlic; sautè until golden. Stir in chopped chilies, curry powder and gingerroot. Stirring constantly, cook 2 to 3 minutes. Stir in coconut milk and leek. Simmer 10 minutes. Add crabmeat or shrimp, cod and lemon grass, if desired. Cook 10 minutes over low heat, shaking pan occasionally to prevent burning. Add tomatoes; cook 5 minutes longer. Season with lime or lemon juice; add enough water to moisten ingredients, if necessary. Serve with rice or couscous.

• crabmeat or 1 lb peeled and cooked shrimp Notes: 1 lb
• fresh red chilies Notes: 3
• vegetable oil Notes: 3 tablespoons
• onion Notes: 1, finely chopped
• garlic cloves Notes: 2, finely chopped
• medium-hot curry powder Notes: 2 tablespoons
• fresh gingerroot Notes: 1 ounce, grated
• coconut milk Notes: 7-3/4 oz. ea, 2 cans
• leek Notes: 1/2, cut into 1/2-inch slices
• cod fish fillet Notes: 1 lb, cut into pieces
• lemongrass Notes: to taste, inner white root section, if desired

  Optional
• medium tomatoes Notes: 2, peeled & cut into wedges
• limes Notes: 1, juice of or 1 lemon
• water Notes: as needed
• cooked rice or couscous