Scallop or Shrimp Curry
Yield
servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 1 | each |
apples
and |
|
| 2 | each |
Niban Dashi
minced |
* |
| 1 | tablespoon |
curry powder
|
|
| 2 | tablespoons |
margarine
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cardamom seeds
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 10 ¾ | ounces |
chicken broth
nonfat |
|
| 1 | tablespoon |
lime juice
fresh |
|
| 1 ¼ | pounds |
scallops
|
|
| 1 | cup |
mushrooms
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 1 | each |
apples
and |
|
| 2 | each |
Niban Dashi
minced |
* |
| 15 | ml |
curry powder
|
|
| 3E+1 | ml |
margarine
|
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cardamom seeds
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 310.7 | ml/g |
chicken broth
nonfat |
|
| 15 | ml |
lime juice
fresh |
|
| 567 | g |
scallops
|
|
| 237 | ml |
mushrooms
sliced |
|
Directions
In a large skillet, sauté onion, apple, garlic, and curry powder in margarine u ntil tender.
Remove skillet from heat and blend in flour, salt, cardamom, and pepper.
Stir in chicken broth and lime juice until curry sauce is well blended.
Bring curry sauce to a boil, reduce heat, and simmer, uncovered for about 5 minutes.
Stir occasionally.
Meanwhile, place scallops or shirmp in a pot of boiling water and cook until just tender 5 to 10 minutes.
Drain and set aside.
When curry sauce is finished cooking, add shellfish and mushrooms and serve over rice.
