Welcome to the second installment of Arbitrary Project – Curry! This seafood curry came from “The Essential Wok Cookbook”. It was very good, albeit a bit hot!! I used the amount of chiles called for, but this recipe said to take out the seeds and membranes, and I did not. I highly recommend that you either seed the chiles, or cut back on the number you use. This one blew our heads off. This curry was interesting and is unlike any curry I’ve made before. I made the curry paste from scratch, which was fun; this curry paste was tomato based, not coconut milk based. I’ve always made curries with coconut milk as the base, so this was something new and different! The seafood called for in the recipe was equal amounts of shrimp, squid, and swordfish. You could switch it out for whatever you prefer though. Enjoy!
2 Roma tomatoes
5 small fresh Thai chiles, seeded and chopped
5 cloves of garlic, chopped
2 stems lemon grass, while part only, sliced
1 tbs ground coriander
1 tsp shrimp powder, or shrimp paste
1 tbs almonds
1/4 tsp ground nutmeg
1 tsp ground turmeric
3 tbs tamarind puree
1 tbs lime juice
8 ounces swordfish, cut into one inch cubes
8 ounces raw medium shrimp, peeled and deveined
8 ounces squid, cleaned and cut into rings
1/4 cup vegetable oil
2 red onions, chopped
2 small fresh Thai chiles, seeded and sliced
1/2 cup fish stock
Salt and pepper
Shredded basil for garnish
Make the curry paste: score a cross in the base of each tomato with a sharp paring knife. Soak the tomatoes in boiling water for 30 seconds, then plunge into cold water. Peel the skin away. Cut them in half and scoop out the seeds. Roughly chop the flesh, then put in a blender or food processor with the remaining paste ingredients. Blend until a thick paste forms.
Pour the lime juice into a bowl and season with salt and fresh cracked black pepper. Add the swordfish, coat well and marinate for 20 minutes. (You can prep the shrimp and squid while it marinates).
Heat a non-stick wok over high heat, then add the oil and make sure the sides are coated. Add the onion, chiles, and curry paste. Cook, stirring occasionally, over low heat for 10 minutes.
Add the swordfish and shrimp; stir to coat. Cook for 3 minutes, or until the shrimp just turn pink. Then add the squid and cook another minute.
Pour in the stock and bring to a boil. Reduce the heat and simmer for 2 minutes, until the seafood has just cooked through. Season to taste with salt and pepper. Garnish with basil and serve over 1 cup cooked white rice.