Seafood Curry Recipe
(Mahi Mahi and Fried Shrimp) Served with Rice and Green Salad
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Ingredients
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Seafood
Curry Sauce
Rice
Green Salad
Method
Seafood Preparation
- 1
Prepare Seafood
Start by rinsing the Mahi Mahi fillets and shrimp under cold water. Pat them dry with paper towels.
- 2
Season Mahi Mahi
Season the Mahi Mahi fillets with salt and black pepper on both sides.
- 3
Cook Mahi Mahi
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, place the Mahi Mahi fillets in the skillet and cook for about 4-5 minutes on each side, or until cooked through and flaky. Remove from skillet and set aside.
- 4
Cook Shrimp
In the same skillet, add another tablespoon of olive oil and add the shrimp. Cook for about 2-3 minutes on each side or until they turn pink and opaque. Remove from heat and set aside.
Curry Sauce Preparation
- 5
- 6
Add Tomato and Curry Powder
Add chopped tomato and curry powder to the skillet. Stir well and cook for another 2 minutes.
- 7
Make Curry Sauce
Pour in the coconut milk and lime juice. Stir to combine and bring to a simmer. Cook for about 5 minutes until the sauce thickens slightly.
- 8
Add Seafood to Sauce
Add the cooked Mahi Mahi and shrimp to the sauce, gently stirring to coat them in the curry sauce. Let it simmer for an additional 3-4 minutes.
Rice Preparation
- 9
Start Cooking Rice
In a saucepan, combine basmati rice and water. Bring to a boil over high heat.
- 10
Finish Cooking Rice
Once boiling, reduce heat to low, cover, and let it simmer for 15 minutes or until the rice has absorbed all the water.
- 11
Fluff Rice
Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.
Green Salad Preparation
- 12
Prepare Salad Ingredients
In a large bowl, combine mixed greens, sliced cucumber, and cherry tomatoes.
- 13
Make Salad Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to taste.
- 14
Dress the Salad
Drizzle the dressing over the salad and toss well to combine.
Serving
- 15
Plate and Serve
Serve the seafood curry over a bed of basmati rice with the green salad on the side.
