Seafood Curry Recipe with Curtis Stone | Dish It Up with Marlo Smith

https://bit.ly/3bJRU96 | This is a must-try recipe from chef Curtis Stone: Warm, comforting SEAFOOD CURRY! On this episode of Dish It Up, Curtis Stone is showing Marlo Smith how to make the perfect, spicy seafood curry from scratch. This recipe is toasty, spicy & FULL of bold flavors with shrimp and scallops. Watch as Marlo and Curtis chat about when he first realized his love for cooking and food + hear Curtis Stone reminisce on his favorite foods from his childhood.

Curtis Stone's Seafood Curry Recipe:
Serves: 6
Prep Time: 30 minutes
Cook Time: 28 minutes
Make-Ahead: Curry sauce (without shrimp and scallops) can be made 4 hours ahead, cooled, covered and refrigerated. Bring to a simmer before adding coconut milk and seafood.

Ingredients
1/4 cup coriander seeds
1 tablespoon cumin seeds
2 teaspoon whole black peppercorns
Sea salt
1/2 cup dried shredded unsweetened (dessicated) coconut
1/2 cup white wine vinegar
1 white onion, chopped
1 tablespoon finely grated peeled fresh ginger
5 garlic cloves
1 large jalapeño chile, chopped
1 tablespoon grapeseed oil
1 medium ripe tomato, diced
10 fresh curry leaves
1/2 ounce fresh turmeric, peeled, finely grated
2 teaspoons chile powder
1 1/2 cups unsweetened coconut milk
1 pound raw jumbo sea scallops
1 pound raw peeled deveined jumbo shrimp
1/2 cup fresh cilantro leaves
Steamed rice, for serving

Method
1. Heat medium fry pan over medium heat. Add coriander seeds, cumin seeds, and peppercorns and stir constantly for about 3 minutes, or until seeds become toasted and fragrant. Cool completely.
2. Transfer spice mixture to mini food processor. Add coconut, vinegar, onion, ginger, garlic, and chile and blend to form a paste.
3. Heat oil in heavy, large pot over low heat. Add paste and sauté until fragrant and some of juices evaporate, 5 to 10 minutes. Add tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook for about 5 minutes, or until tomato pieces are tender and melting into sauce.
4. Stir in coconut milk and simmer for 2 to 3 minutes to allow flavors to blend. Stir in scallops and shrimp. Stir in about 1/2 cup water to thin curry sauce to desired consistency. Return curry to a simmer. Cover and cook for about 3 minutes, or until shrimp and scallops are just cooked through.
5. Divide among shallow wide soup plates, top with cilantro, and serve immediately with steamed rice.

About Dish It Up: We know she loves to eat, but did you know HSN Host, Marlo Smith, also loves to cook?! Each week on Dish It Up, Marlo Smith will virtually hang out and cook with one of her HSN family friends! Her guests will provide a simple recipe that is meaningful to them, and Marlo & guest will virtually meetup to complete the recipe together, but apart!

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