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Seafood currySeafood Curry
By Chef Kendra Nguyen ½ pound tilapia fillets ½ pound shrimp, cleaned tails removed ¾ cup water 3 roma tomatoes, sliced 1 large onion, sliced Juice of ½ lime 2 Tablespoons vegetable oil 1 Tablespoon minced garlic 1 Tablespoon cilantro, chopped 1 teaspoon curry powder 1 teaspoon salt ¼ teaspoon black pepper In a large nonstick pan over medium low heat add the oil and the onions. Cook and stir onions until lightly browned and softened. Add curry powder, salt, pepper and garlic and cook and stir for about 30 seconds. Add tomatoes, lemon juice, seafood and water. Stir well, making sure all ingredients have meet each other. Serve with cooked rice. Reduce heat to low, cover pot and cook for 25 minutes. Enjoy. Peace, CK |