Curry of Sea Food Rizotto Recipe

Summary

Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings8
CuisineCourse
MethodMain Ingredient

Ingredients

 Onion1 , cut finely
 Apple1 , cut finely
 Butter1 Tablespoon
 Curry powder2 Tablespoon
 Coconut milk1 Cup (16 tbs)
 Shredded coconut1 Tablespoon
 Fresh lobster1⁄2 Pound
 Fresh crab meat1⁄2 Pound, parboiled
 Shrimp1⁄2 Pound, parboiled
 Fresh scallops1⁄2 Pound, parboiled
 Fresh oysters1⁄2 Pound, parboiled
 White wine1 1⁄2 Ounce (1 Jigger)
 Cream3 Tablespoon
 Butter3 Tablespoon
 Chopped onion1 Tablespoon
 Butter2 Tablespoon
 Rice3 Cup (48 tbs), washed
 Celery salt To Taste
 Maggi sauce To Taste
 Salt To Taste
 Consomme/Stock sea food was boiled in5 Cup (80 tbs)

Nutrition Facts

Serving size

Calories 613 Calories from Fat 176

% Daily Value*

Total Fat 20 g31.4%

Saturated Fat 13.9 g69.7%

Trans Fat 0 g

Cholesterol 118.1 mg

Sodium 729.7 mg30.4%

Total Carbohydrates 72 g24.1%

Dietary Fiber 3.8 g15.2%

Sugars 6.2 g

Protein 33 g66.9%

Vitamin A 10% Vitamin C 13.6%

Calcium 10.7% Iron 27.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Wash clean and prepare the seafood for the curry.
2. Parboil the seafood and strain cooking liquid, measure 5 cups of stock and keep aside.

MAKING
3. In a large stock pot or kettle, melt butter over a medium flame..
4. Add onions and apple and sauté till golden and soft
5. Blend in the flour and curry powder and sauté till it starts to foam
6. Gradually pour in the coconut milk and stir till blended to make a smooth sauce.
7. Stir in coconut and parboiled seafood.
8. Bring to a boil and then reduce heat to simmer, stirring frequently.
9. Blend in the wine, cream and butter to make a smooth thick sauce.
10. Season to taste and keep curry warm by placing over a pan of simmering water.
11. To make the risotto, in a large saucepan, melt the butter.
12. Saute the onion until well browned.
13. Add the rice, celery salt and sauce and sauté for a few minutes until rice is translucent.
14. Add the stock and bring to a boil, then reduce heat, cover the pan and simmer for 15 to 20 minutes until the rice tender and all the liquid is absorbed.

SERVING
15. Serve the seafood curry over rice.
16. Dot with butter and garnish with parsley if you like.
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