I called my version of this dish a "soup" rather than a "curry" because I didn't have Madras curry powder in my pantry. Honestly, I don't think it needs the curry since my dish was so good, even in its absence. Then again, I've never tried the dish with the curry so I may not know what I am missing!
As Lisa mentioned, I am not a huge seafood fan. To cater to my own tastes, I used shrimp, scallops, and halibut. I'm so lucky to live in Victoria, British Columbia, where I have access to the freshest fish and seafood caught directly from the Strait of San Juan de Fuca. When I make this dish, I make sure to pay a visit to my fish monger to reap the benefits of local products.
Instead of the rice cake, I prefer to toast slices of sourdough baguette. I love how the crispy bread sops up all the delicious broth. I also garnish with mint, in addition to the basil and cilantro. The mint adds just another dimension of flavor.
I recommend making a large portion of the coconut broth base and freezing leftover portions. It's nice to come home after a long day and just have to thaw the broth, sear up some seafood, and chop a few fresh ingredients (e.g., tomatoes, herbs). In 10 minutes I have a wonderful, healthy, and satisfying dinner that makes me feel like I just dined at a great restaurant.
I like the addition of tomatoes. I would imagine they add nice tartness to the dish and lighten things up. I wish I had a local fish monger!
ReplyDeleteMy family loved your recipe. Thanks.
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