Shrimp and Swordfish Curry
By Anna Pump
This dish is great for parties and larger groups, however, you can just as
easily divide the quantities in half to serve 6-8.
Spice Blend: combine and set aside
½ cup curry powder
¼ cup ground dry coriander
1 Tablespoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground turmeric
½ teaspoon cayenne pepper
¼ teaspoon ground cloves
Heat in a large sautepan: 4 oz butter and 2 Tablespoons olive oil
Add: 10 cups chopped onions
1 red bell pepper, cut into thin strips
Puree and add: 7 cloves garlic
1/3 cup fresh ginger root
2 ½ Tablespoons fresh jalapeno
Add to sautepan: 1/3 cup of the spice blend
½ cup unbleached flour
4 cups canned plum tomato with juice, coarsely chopped
1 Tablespoon kosher salt
2 14oz. cans unsweetened coconut milk
4 cups clam juice
Cook about 10 minutes to blend, over medium heat.
Add: 3 pounds swordfish, cut into bite size pieces
3 pounds peeled and deveined shrimp, 60-70 pcs.
Cook until fish is just cooked.
Add: Juice and zest of one lime
Serve over rice.
Yield: 12-15 servings