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Prep Notes (one per line)
Yellow onions - mince — this is the little hinge that swings the big delicious door. 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 — precision is optional right up until it absolutely is not.
Instructions
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, while gazing at the pan with pure, unreasonable devotion. 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.
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