I spent a week in Seattle and fell in love with their seafood supply. Strolled around Pike Place Market, packed home fish.
My aunt and i had the best time shopping, cooking and savoring this seafood medley. We used fish that was available at the market that day but I think any fish (cleaned and rinsed) would work well in this recipe. Enjoy!
- 3 tablespoon garlic
- 3 tablespoon ginger
- 2-3 big onions (yellow work but I love red onions for their spice)
- 2 teaspoon red chilly powder
- 2 teaspoon turmeric
- some crushed black pepper
- 2 teaspoon garam masal
- 2 cans of coconut milk (Chaokoh is my favorite brand)
- 3 lbs of seafood of your choice(we used squid cut in rings, scallops, some salmon filets, mussels, halibut cheeks)
- salt to taste
- Thoroughly clean and rinse fish
- Pat dry and marinate/cover in 2 whole tbsp of turmeric, 1 tbsp of ginger and 1 tablespoon of garlic.
- While the fish rests in the marinade, heat oil in a pan on high to medium flame.
- Add in minced onions and salt (salt helps onions cook quickly
- Once onions seems to turn translucent add in the remaining ginger and garlic
- Now add in all spice powders except garam masala
- The most important step: let the onions cook for a good 25 minutes, take in the spices and slightly caramelize and turn into a homogenous mixture
- Now turn down the flame to a simmer and add in both cans of coconut milk
- At this step add in more turmeric for color ( I love a bright yellow curry)
- Once the coconut milk is cooked (15 mins) tip in the marinated seafood but save the salmon for last
- Turn the heat back on to high/medium
- In about 8-10 minutes check on the fish and add in the salmon
- Add the garam masala
- Let cook for another 5-8 minutes
- Serve with bread or rice or by itself as a bisque.