Curry, Seafood Recipes

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.

Oven-baked curry with chicken, shrimp, clams, mussels, and Italian sausage over saffron rice with coconut milk. Part paella, part curry, all showstopper.

Thai-style tomato fish soup with haddock, coconut milk, red curry paste, fish sauce, and fresh lime. Creamy, fragrant 30-minute Thai-inspired soup.

Vincent Price's elegant take on kedgeree layers flaked salmon with rice pilaf, bechamel, and chopped egg, then bakes in a water bath. Serve with curry sauce for a British-Indian classic.

Delicate crepes filled with poached scallops and scrod in a curried cream sauce with chutney, carrots, and peas. Folded into triangles and baked until warm. French technique meets Indian spice in every bite.

Grilled rum-soaked shrimp with tropical mango-lime relish, bell peppers, curry, and pineapple juice. Caribbean-inspired skewered shrimp with a sweet-spicy salsa for summer grilling.

Authentic jhinka masala with plump shrimp simmered in a fragrant blend of mustard seeds, cumin, turmeric, and fresh ginger. Ready in 30 minutes and served over nutty basmati rice for a weeknight Indian curry that hits every warm, spicy note.

Shrimp and wild rice with a curry-vinegar dressing and fresh green onions. A light, protein-packed warm salad or dinner with nutty wild rice and tender shrimp.

Thai red fish cakes (tod mun pla) with red curry paste, lemongrass, lime zest, and crunchy green beans. Bouncy texture, fragrant heat, perfect with sweet chili sauce.

Goong Pad Pong Garee: Thai curried shrimp stir-fried with garlic, fish sauce, oyster sauce, bell peppers, and sweet basil. From skillet to plate in 15 minutes. Serve over jasmine rice for an authentic Thai dinner.

Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.

Steamed mussels in a curried white wine broth with tomato, garlic, fresh dill, and a splash of cream. A 20-minute French-Indian seafood starter served bowl-style with crusty bread for dipping.

Crispy on the outside, creamy, juicy and tasty in the inside. Serve these delicate bundles as an appetizer or a simply flavorful main dish.

Quick curried tuna with apple and onion in a creamy sauce served over egg noodles. A fast weeknight dinner using pantry staples and canned tuna.

Ingelegde vis, a Cape Malay pickled fish with poached cod or flounder in a tangy curry-onion sauce. Traditional South African Easter dish served cold after a mandatory chill.

A succulent curried shrimp dish that can be made in a flash!