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Gluten Free Seafood

Coconut Curry Mussels Done The Caribbean Way.

4 Comments on Coconut Curry Mussels Done The Caribbean Way.

Very much like the ‘Curry Lobster” recipe I shared a while back, Mussels is not something you’ll find normally being prepared in the Caribbean, unless it’s at one of the many high end restaurants we have catering to a mainly tourist clientele. This curry mussels recipe is basically my take on a shellfish which is readily available in Canada.. where we presently call home. I’m sure you’ve heard of PEI mussels!

 

You’ll Need

2 lbs mussels
1 cup coconut milk
2 tablespoon curry powder (use gluten free)
3 cloves garlic (minced)
1 Shallot (minced)
1/2 teaspoon salt
fresh ground black pepper
1 large tomato diced
3 tablespoon chopped cilantro
1 scallion
1 cup beer – optional
1/4 scotch bonnet pepper
2 tablespoon olive oil

Note: I like using a good Caribbean lager beer… like Carib! But you can use any beer you enjoy. I used my fav madras curry blend out of the Caribbean, but you can certainly use whichever curry you enjoy. If doing this recipe gluten free, do ensure that the curry powder has no flour filler to meet with your specific gluten free dietary needs.

Mussel Tip! Their shells should be tightly closed when you buy them, or they should close when you tap them. They will open their shells to try and cool themselves off as they cook, so no open shells at the end of cooking means they were dead to start, and probably not safe to eat.

See the tip above for selecting your mussels. Wash under cool water, remove any debris or strings attached to the mussels and get ready to cook. Dice the tomato, scallion, garlic and shallot. Remember to wear gloves when handling the scotch bonnet peppers, wash your hands immediately after with soap and water and don’t include any of the seeds of the pepper.

In a wide saucepan heat the oil on a medium flame, then add the shallot and garlic. As we’ve done in other curry recipes, turn the heat down to low to help gently cook the garlic and shallot for that exciting base of flavor.

After about 3-4 minutes, go in with the curry powder (low heat still) and cook for another 3 minutes. This will toast the curry to really bring out the flavors of the spices which make up the curry blend. Then add the diced scallion, turn up the heat to high and go in with the mussels.

Top with the finely diced scotch bonnet pepper, coconut milk, salt, tomato, black pepper and beer (stir well). Bring to a quick boil and cook for about 4-5 minutes (until the mussels open).

I like to finish this off with a squeeze of fresh lemon juice (not mentioned in the ingredient list as it’s a personal choice) and top with the chopped cilantro. The sauce will be thin compared to other curry dishes we’ve prepared before, so don’t think it’s soupy and a mistake. Get some good bread and tuck in for real flavor.

The sauce will be thin compared to other curry dishes we’ve prepared before, so don’t think it’s soupy and a mistake. Get some good bread and tuck in for real flavor.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated.

Seafood

How To Cook Curry Lobster The Caribbean Way.

9 Comments on How To Cook Curry Lobster The Caribbean Way.

If I were to count using my fingers the amount of times this dish was cooked in our home growing up, I’d have room left to count 10 other dishes. Curry lobster (or lobster curry as our Guyanese cousins say) never made it to our dinner table as far as I could remember. However curry crabs (simmered in freshly made coconut milk)  served with flour dumplings was a regular thing. Let’s mimic that curry crab recipe, with the use of these succulent lobster pieces for what could only be described as the ultimate curry lobster.

Quick lobster note… lobsters found in the tropical waters of the Caribbean are different than the ones most North Americans are familiar with (like Maine lobsters). The Caribbean lobster tend to be a bit more boney (spiny), there’s a subtle difference in taste and they have no claws. I remember snorkeling in the pristine waters of Tobago (Buccoo Reef) a few years back and catching my first ever spiny lobster. With no means of sparking up a fire and cooking it.. let’s just say that was the last time a lobster got away from me!

 

You’ll Need…

2 lobsters (about 3lbs)
1/2 teaspoon salt
1 tomato
1 tablespoon Caribbean green seasoning
1/4 teaspoon roasted geera (cumin)
1/4 teaspoon amchar massala (optional)
4 cloves garlic
1 small onion
2 sprigs thyme
1/4 teaspoon black pepper
1/4 scotch bonnet pepper
1 cup water

2 tablespoon veg oil
3 tablespoon curry powder
1/4 cup water to cook the curry
1/4 onion for cooking curry

Wash, clean and cut the lobster into pieces. I used a Maine lobster, so I had claws (crack then a few places for the marinade and curry to do it’s thing from the inside -out)…  season with the salt, tomato, garlic , onion, garlic, green seasoning, amchar massala, black pepper, roasted geera, thyme and scotch bonnet pepper.  Please allow this to marinate for at least 2 hrs in the fridge. Remember to take it out of the fridge about 15 minutes before you’re ready to start the curry, so it comes back to room temp before cooking.

Heat the oil in a deep pot on medium heat and add the diced 1/4 onion. Lower the heat to low and let it cook for 2 minutes. Meanwhile in a small bowl, mix the curry powder and 1/4 cup of water to form a sort of thick paste. Pour in the curry mix and cook on low for about 3-5 minutes, until it starts to cook down, go grainy and start to clump. (see images below)

The goal here is to cook off the raw curry taste and to really intensify the overall curry flavors. Turn up your heat if you find that it’s not cooking down. You should have a thick paste, with signs of the vegetable oil you started off with.  If you’ve not already done so, turn the heat up to medium high and start adding the marinated lobster pieces to the pot, stirring as you do to pick up all that great curry flavors from the bottom of the pot. Try to coat all the pieces of the lobster with the curry base we created. Place the lid on the pot and bring to a boil. It will release it’s own juices. Let that simmer for a couple minutes, then remove the lid and turn up the heat.

The goal now is to intensify the combined flavors of the curry, seasonings and lobster. Burn off any liquid. In the same bowl you marinated the lobster, pour in the 1 cup of water and stir to pick up all remaining marinade. Pour in the water (mixed with any remaining marinade) into the pot and bring to a boil.

The lobster will go a brilliant red/orange color as it cooks and stand out brilliantly against the rich greenish color of the curry sauce. With the pot uncovered, let that cook for another 4-6 minutes or until the lobster is cooked to your liking (try to not overcook). Personalize this curry lobster by tasting for salt and adjusting accordingly and the the gravy or sauce should be as thick as you like.

Since I had my mom’s help in cooking this tasty curry lobster, she usually finishes off her curry dishes with a topping of finely chopped shado beni (aka culantro, chadon beni or bandanya), if you can’t source shado beni, cilantro works great. Add when you turn off the stove.

You can get creative by using coconut milk instead of the 1 cup of water, but I personally find that it mellows the overall taste too much and takes away from the lovey flavors of the lobster itself.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Seafood

The Ultimate Curry Shrimp.

33 Comments on The Ultimate Curry Shrimp.

Here’s another recipe to add to the “Ultimate” series I’ve been sharing from time to time with you. Curry shrimp is one of those simple dishes to make, but it’s very easy to overcook it and end up with shrimp the texture of leather. In this curry shrimp recipe I’ll show you how to have perfectly cooked shrimp that’s very attractive and full of that unique flavor from the way we cook curry in the Caribbean. Enjoyed with rice, roti or any which way you partner your curry dishes, this curry shrimp will definitely excite your taste buds and make an impression on family and friends.

 

You’ll Need….

1 lb shrimp (peeled deveined)
1 heaping tablespoon Madras blend curry powder (I like using a Caribbean variety)
2 scallions
1/2 habanero pepper (as much as you like)
1 medium tomato
1 medium onion
3 cloves garlic
1 tablespoon chopped cilantro
1 teaspoon thyme
3/4 teaspoon salt
2 tablespoon vegetable oil
1/4 bell pepper (sweet pepper)
4 tablespoon water for cooking the curry
1/4 teaspoon black pepper

* you’ll also need a couple tablespoon of lime or lemon juice to wash the cleaned shrimp.

Note: If you have the Caribbean style green seasoning mix, use a teaspoon instead of the thyme and cilantro. If you can source fresh shado beni, that would be ideal instead of the cilantro. Bell pepper is something new to this recipe but I like the added flavor, texture and overall look it brings to this dish. I like using a Caribbean style curry powder as I find it to be unique in it’s depth and flavor.

The first thing you need to do (if it’s not already done as some groceries sell already cleaned and deveined shrimp) is to remove the outer shell of the shrimp and devein them. Then squeeze the lime or lemon juice over it, give it a good stir, then rinse with cool water. Drain and get ready to season so it can marinate for a bit.

Chop the scallion, cilantro, onion, peppers, tomato and garlic… I like using the thyme on it’s sprig for the added flavor. When you’re done cooking you can them remove the sprigs. In a large bowl place the now cleaned shrimp and add the salt, black pepper, chopped peppers (habanero and bell), cilantro, thyme and scallions. Give it a good stir and allow it to marinate for at least 20 minutes.

In a large sauce pan, heat the oil over a med/high heat, then add the sliced onions and garlic. Allow that to cook on a med heat for about 3-4 minutes or until they get soft and edges start going golden. Now add the curry powder, give it a good stir and cook for a couple minutes. The goal is to heat the curry powder so it releases all those wonderful flavors. You will notice that the curry will go a bit darker and it will become very grainy. If you find that it’s burning, turn down the heat as we really need this to cook for about 2-3 minutes.

Now it’s time to add the water and make a sort of curry paste (be prepared for that burst of curry scent). It will be runny at first, but allow it to come to a boil, then reduce the heat to a gentle simmer. This step will cook the curry initially so we don’t get that ‘raw’ curry taste when the dish is done. After 4 minutes, turn up the heat to burn off all that water. you will now have a sort of paste.

Now it’s time to add the seasoned shrimp and give it a good stir to pick up all those curry bits from the bottom of the pan. Add everything in the bowl to the pan and have the heat at about medium. You can jump-start things by placing the lid on the pan if you want… this will cause the shrimp to spring a lot of it’s only natural juices (only keep the lid on for a minute or 2). With the lid open and the shrimp going at a rolling boil, you’ll notice the shrimp will start to curl and change color. All we want to do is cook the shrimp for 5-7 minutes from the time you add them. So if after 5 minutes you notice you have  a lot of liquid in the pan, turn up the heat. I like my curry shrimp with a bit of gravy for dipping roti or to put on my rice. But that gravy must be somewhat thick. My mom would never leave gravy and to be honest, if you cook it down all the way… the taste will be a bit different.

Wasn’t that simple? I assure you this could well be the best curry shrimp you’ve ever had.. trust me! In the video below you can follow along in the event I was confusing above in my description.

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.