Curried Shellfish Stew
Ingredients
- 4 Tbs p. butter
- 2 cups chopped onions
- 3 Tbs p. Sun Brand Curry Powder
- 4 cloves garlic, minced
- 1 red pepper, finely julienned
- 2 cups dry vermouth
- 2 cups clam broth
- 2 julienne. lemon juice
- 1/4 tsp. Tabasco
- 3/4 cup Sun Brand Mango Chutney
- 2 dozen mussels, scrubbed & bearded
- 1 1/2 pounds sea scallops
- 1 1/2 pounds medium shrimp, peeled & cleaned
- 1 (8 ounce) can sliced water chestnuts
- 1 cup julienned snow peas
- 1/4 cup chopped parsley
Preparations
- Heat butter over medium high heat in a large stainless pot.
- Cook onions until dark brown, stir occasionally.
- Add curry, garlic & red pepper, cook for 1 minute.
- Whisk in vermouth, broth & lemon juice.
- Add Tabasco & chutney & simmer for 3 minutes.
- Add mussels, scallops, shrimp & water chestnuts.
- Cover & cook for 5 minutes until fish is cooked thoroughly.
- Remove pot from heat, stir in snow peas.
- Serve with rice.
Why Choose Us?
- We are in this field for more than 100 years
- Accepted domestic and around the world wide
- Easily available in the market stores
- The spice taste you can never forget
Testimonials
I am using your products from last 20 year, enjoying food and your spices          ...Sharon
Of all Mango Chutney i love the most, and my whole family simply loves it          ...Vikram Deshmukh