Quick Fix: Seafood Curry Dish Contains Tasty Spices | Food

Indian spices flavor this dinner of plump prawns, scallops and rice. The flavors of India are an intriguing combination of salty, sweet and hot spices. I made this seafood curry with fresh ginger and mild curry powder. It brings a flavor to this dinner that pairs perfectly with seafood.

I used curry powder from the spice aisle in the supermarket. Strictly speaking, curry powder doesn’t really exist in India. Many cooks prefer to make their own spice blend using the freshest ingredients. Prepared curry powder should be used within three to four months. After that, it loses some of its flavor.

— You can shorten the cooking time by serving microwaveable rice instead of basmati.

— The heat depends on you. If you like it spicy, use a hot curry powder or cayenne pepper.

— Keep frozen shrimp and scallops on hand; just remove what you need from the package.

To buy: 1 piece of fresh ginger or 1 bottle of ground ginger, 1 bottle of mild curry powder, 1 can of low-fat coconut milk, 1/4 pound of green beans, 6 ounces of peeled raw shrimp, 6 ounces of scallops berries, 1 packet of basmati rice.

Staples: canola oil, onion, garlic, salt and black peppercorns.

Recipe by Linda Gassenheimer

1 tablespoon chopped fresh ginger or 2 teaspoons ground ginger

1 tbsp mild curry powder

1/4 pound green beans, cut into 3-inch pieces

6 ounces peeled raw shrimp

Heat the oil in a large skillet over medium-high heat. Sauté onion, ginger and garlic until onion begins to soften, 3 to 4 minutes. Stir in coconut milk and curry powder. Add the green beans and bring to a boil and cook for 3 minutes. Stir in shrimp and scallops. Simmer 3 minutes or until shrimp turn pink. Serve with the rice.

Per serving: 330 calories (36% fat), 13.1 g fat (6.7 g saturated, 3.2 g monounsaturated), 165 mg cholesterol, 35.6 g protein, 20.2 g carbohydrates, 4.8 g fiber, 273 mg sodium.

Recipe by Linda Gassenheimer

1/2 cup white basmati rice

Salt and freshly ground black pepper

Bring a large saucepan with 2 to 3 liters of water to a boil. Add the rice and boil, uncovered, for about 10 minutes. Test a bean; the rice should be well cooked but not soft. Drain and return to saucepan. Add the oil. To throw. Add salt and pepper to taste.

Per serving: 109 calories (6% fat), 4.8 g fat (0.4 g saturated, 2.9 g monounsaturated), no cholesterol, 3.3 g protein, 37.0 g carbohydrates, 0.6 g fiber, 2 mg sodium.

(Linda Gassenheimer is the author of more than 30 cookbooks, including her most recent, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected])

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Copyright 2022 Tribune Content Agency.