Seafood Curry Stew

I am nearing the end of my Sitka Salmon Share box of fresh fish.  It is winter and I want a warming dish.  I do not remember exactly where I saw this recipe, but I know the inspiration was found at PASS ME SOME TASTY for this Seafood Curry Stew.  I love curry and curry comes in so many forms.  Two recent seafood curry dishes I have made include TANDOORI SEAFOOD CURRY and this THAI RED CURRY.

Seafood Curry Stew

I think a lot of people assume curries are spicy.  Curries have a lot of flavor and such good spices.  If you are not familiar with curries find a blend at your grocery store or at a spice store.  In this recipe, I used a Singapore blend I bought at PENZEY’S.  I added a hot curry and red pepper flakes to give the sauce a good kick.  I balanced the spice with ginger and garlic and cut some of the spice with fresh lime juice.  The sauce gets creamy and rich from coconut milk and diced roasted tomatoes.

Seafood Curry Stew from Feed Your Soul Too

I think the biggest learning from this recipe is having another cooking method for seafood.  My go to method is pan frying in a cast iron skillet with finishing it off in the oven for perfect even cooking of the fish.  I have also done a traditional baking of the seafood again for an even finish.  This stewing method is very forgiving but specifically creates a very tender, flaky and sweet finish to the fish.

The cast of characters.

Ingredients

The building of the stew and cooking the seafood.

Building the Seafood Stew

The Seafood Curry Stew Plated.

Seafood Curry Stew Plated

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Seafood Curry Stew

Create a wonderful deep flavor Seafood Curry Stew with a curry blend and some kick added and some depth from ginger, garlic and fresh lime juice.

Course dinner

Cuisine Gluten free, Seafood, stew

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 people

Author Feed Your Soul Too

Ingredients

• 2 Fillets Rockfish (any white fish) cut into cubes
• 1/2 Whole Red Onion diced
• 4 Cloves Garlic chopped
• 2 Inches Ginger peeled and grated
• 29 Ounces Diced Fire Roasted Tomatoes
• 14 Ounces Coconut Milk
• 1 Tbsp Singapore Seasoning
• 1 Tsp Hot Curry Powder
• 1/4 Tsp Red Pepper Flakes
• 2 Tsp Kosher Salt
• 1/2 Whole Squeezed Lime
• 1 Cup White Rice
• 1 Tbsp Olive Oil

Instructions

1. Cook the rice according to the package instructions.

   Meanwhile, heat a skillet on medium heat and add oil.  Add in the onions and cook until softened - about 5 minutes.  Add the spices, garlic and ginger.  Cook for 2 minutes.

   Add fire roasted tomatoes, coconut milk, and salt, stirring until combined.

   Add in the Rockfish cubes into the sauce and cook for about 5 - 6 minutes.  Flip the pieces over and cook for an additional 3-4 minutes.

   Finish by squeezing the fresh lime juice into the stew.

   Serve over the rice.  Enjoy! 

Recipe Notes

Recipe adapted from Pass Me Some Tasty - httpss://www.passmesometasty.com/coconut-tomato-curry-with-cod-brown-rice/