Shrimp and Crab Curry.
This recipe has a unique Indian flavour to it. The only difference with this recipe is going to be the curry powder itself because curry powder across the world will differ in name and quality
The Dhania and Jeera powders we use in this recipe are a 100% mix. There is no extra or other Marsalas mixed into this curry powder.
I make use of only 100% pure curry mixes that I do myself. But I'm sure that you will find a nice curry powder in your area and if you do use a mild curry to blend into this Gumbo.
This recipe will Serve 4 helpings
1 cup fresh or canned crab meat
16 large shrimp, shelled and deveined
2 cups coconut milk
2 large onions, chopped
2 tablespoons vegetable or olive oil
4 large tomatoes, chopped
6 cloves garlic, chopped
Salt to your taste.
You will find that I’ve separated the curry powder from the recipe because I want to show you exactly how the curry will affect this dish.
If you go to your local grocery store you will find ready mix curry powder in different heat strengths. You can use that if you do not know too much about curry powder.
But if you know what you’re doing and want to mix your own blend of powder, use only 100% spices. Use a 100%pure Dhania and pure Jeera powder to start with.
After you found your curry powder, use 2 tablespoons of it in your Soup, but follow the recipe.
Heat the oil in a large skillet for 2 minutes over medium heat. Add the chopped onions and minced garlic and fry over low heat for 1 minute.
Add the curry powder, stir well, and fry for 2 minutes. Add the tomatoes and coconut milk, and cook over medium heat for 8 minutes.
Add the shrimp, crab meat, turmeric powder, vinegar, and bay or curry leaves and cook for 15 minutes. Add salt to taste. Remove the bay leaves before serving.
This Shrimp and Crab curry Gumbo diverts a bit from our idea with this website, but I really HAD to smuggle in a curry dish here.
But if you are interested in my curry recipes you can go to my other website that deals only with curry and real Indian Cuisine.
Right, let’s get back to our Gumbo. As with all the Gumbos in this department of seafood’s we can have rice or stamp with it.
On a cold night it only makes sense if you’ll have something hot with your meal. That is why, when we enjoy curry in winter; we also enjoy a sweet wine with it. A Muscadel or Cherry will do fine!
Not too much of the strong stuff though - just enough to compliment the rich spices in this Shrimp and Crab Curry Gumbo…
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