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Soups and Stews | |
| Spice Blend: combine and set aside � cup curry powder � cup ground dry coriander 1 Tablespoon ground cumin 1 teaspoon ground cinnamon 1 teaspoon ground cardamom 1 teaspoon ground turmeric � teaspoon cayenne pepper � teaspoon ground cloves Heat in a large sautepan: 4 oz butter and 2 Tablespoons olive oil Add: 10 cups chopped onions 1 red bell pepper, cut into thin strips Puree and add: 7 cloves garlic 1/3 cup fresh ginger root 2 � Tablespoons fresh jalapeno Add to sautepan: 1/3 cup of the spice blend � cup unbleached flour 4 cups canned plum tomato with juice, coarsely chopped 1 Tablespoon kosher salt 2 14oz. cans unsweetened coconut milk 4 cups clam juice Cook about 10 minutes to blend, over medium heat. Add: 3 pounds swordfish, cut into bite size pieces 3 pounds peeled and deveined shrimp, 60-70 pcs. Cook until fish is just cooked. Add: Juice and zest of one lime Serve over rice. | |
| Serves 12-15. This isn't the spicy one, substitute hot peppers for bell peppers to make spicy | |
Unrated | |
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