6 people
DINNER
Ina Garten Cooking for Jeffrey (p.124)
Curry powder - 1 1⁄2 tbl
Coriander - 1 tbl
Cumin - 1 tsp
Turmeric - 1⁄4 tsp
Cayenne pepper - 1⁄8 tsp
Ground cloves - 1⁄8 tsp
Unsalted butter - 4 tbl
Yellow onions - 4
Red bell pepper - 1
Garlic - 4 cloves
Ginger - 2 tbl
Jalapeno - 1
Lime - 1
Plum tomatoes - 16 oz can
Clam stock - 16 oz
Swordfish - 1 1⁄2 lbs
Shrimp - 1 1⁄2 lbs
Yellow onions - mince
Bell pepper - core, seed and cut into 1/4 inch strips
Garlic - mince
Ginger - grate
Jalapeno - seed, mince
Swordfish - remove skin and dice
Shrimp - peel and devein
Lime - zest and juice entire lime
Combine the curry powder, coriander, cumin, turmeric, cayenne pepper aned cloves in a small bowl and set aside.
Heat the butter and oil in a large pot or Dutch oven. Add the onions, bell pepper, garlic, ginger and jalapeno and cook over medium low heat, stirring occasionally for 15 minutes until the vegetables are tender and starting to brown. Stir in the spice mixture and cook, stirring constantly for 2 minutes. Stir in the tomatoes and the juice from the can, clam stock, 1 tbl salt and 1 1⁄2 tsp pepper. Bring to a boil, lower the heat and simmer for 10 minutes.
Add the swordfish and shrimp, cover, and simmer for 7 minutes only (don't overcook the seafood), until the shrimp and fish are just cooked through. Carefully stir in the lime zest and juice, taste for seasonings and serve hot.