Nut-Free Seafood Curry
Indulge in the rich and aromatic flavors of this Nut-Free Seafood Curry, a perfect dish for seafood lovers and those with nut allergies. This creamy curry features a medley of shrimp, firm white fish, and fresh mussels simmered in a luscious blend of coconut milk, tomato paste, and fragrant spices like curry powder and turmeric. Balanced with tangy lime juice and a touch of heat from optional green chili, this recipe exudes bold and vibrant flavors. Ready in just an hour, it’s a satisfying meal for four, ideal for serving with steamed rice or crusty bread. Whether you’re hosting a dinner party or simply craving a hearty, nut-free meal, this seafood curry promises to impress with its delightful combination of textures and tastes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 green chili, chopped (optional)
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 400 ml coconut milk
- 250 ml fish stock
- 300 grams raw shrimp, peeled and deveined
- 200 grams firm white fish fillets, cut into chunks
- 500 grams mussels, cleaned
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.
Add the sliced bell pepper and optional green chili, sautéing for 3-4 minutes until the peppers begin to soften.
Mix in the tomato paste, curry powder, and ground turmeric, stirring well to coat the vegetables in the spices.
Pour in the coconut milk and fish stock. Stir until everything is combined and bring to a gentle simmer.
Add the shrimp, white fish chunks, and mussels to the pan. Stir gently to ensure all the seafood is submerged in the sauce.
Cover the pan with a lid and let the curry simmer for 10-12 minutes, or until the mussels have opened and the fish is cooked through.
Add the lime juice, chopped cilantro, and season with salt and black pepper to taste.
Remove the pan from the heat. Discard any mussels that did not open.
Serve the seafood curry hot, garnished with additional cilantro if desired, alongside steamed rice or your choice of accompaniment.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 970 mg | 324% | |
| Sodium | 7226 mg | 314% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 44.0 g | ||
| Protein | 249.9 g | 500% | |
| Vitamin D | 21.2 mcg | 106% | |
| Calcium | 833 mg | 64% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 4665 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
