Something smells fishy...
This recipe has been in our family since 2007. There was a time where we were making this every Sunday. My cousin in NY looks forward to this dish every thanksgiving, it’s his favorite and for good reason. Who would not love a bowl of your favorite seafood simmered in a creamy curry coconut sauce? And it’s all thanks to a lunch my mother had at the Four Season’s hotel.
On that fateful day, she came home raving about a curry seafood and bow-tie pasta dish they served, and as per the usual, we tried to recreate the same dish at home. It was really yummy, however the pasta seemed to take over and become more of the star than the seafood. So we tweaked the recipe and eliminated the pasta, but it still felt like something was missing. I really don’t know how we came up with the idea to make balls of dumplings and toss in it but we did. It was the perfect balance of carb to creamy curry seafood, the pasta absorbes all the sauce but the dumplings do not.
We have made this dish countless times over the years as you can imagine. Using crab, lobster, tilapia, snapper, or any type of seafood we choose. If you’re allergic to shellfish you can eliminate that altogether and it’s still delicious. I would say white rice is the best thing to serve this with. Although I almost always treat mine as a one pot meal and just have with a side salad. It’s a very fast dish to prepare; most of your time will be spend chopping the veggies and rolling those dumpling balls. Time well spent if you ask me.
Serves 7-8 persons
Ingredients (printable recipe)
2 cup flour
1 tsp. salt
¾ cup water
1 lb butter-fish fillet
1 lb shrimp (peeled deveined tail off)
2 tsp. Lawry (half seasoning fish and half for shrimp)
1 tsp. black pepper(half seasoning fish and half for shrimp)
2 tsp. oil (half seasoning fish and half for shrimp)
½ scotch bonnet pepper
1 sweet pepper
5 cloves garlic
4 tablespoon oil
3 tablespoon of good curry (betapac recommended the absolute best)
1 cup coconut milk
1 tsp. Lawry seasoning salt
½ tap black pepper
- Keep the pot covered while cooking so the fish can retain moisture, if you leave it uncovered it will dry out
- The dumplings can be as large or as small as you want them and in any shape you desire
- I normally use butterfish, snapper or tilapia filets for this dish
- saute on high heat but simmer on medium once the coconut milk is added