Curried Coconut-Seafood Soup
A cross between a soup and a curry, the rassa (a cross between a soup and a curry) is spiked with coconut milk and laden with mussels and shrimp. A perfect pairing to a brisk fall evening.
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- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 large carrot, finely chopped
- 2 cloves garlic, minced
- 1 large jalapeño, seeded and minced
- 1 1/2 tablespoons ginger, peeled and minced
- 2 tablespoons finely shredded fresh curry leaves
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground fenugreek
- 1 1/2 cups fish stock
- 1 14-ounce can unsweetened coconut milk
- 1 tomato, finely chopped
- kosher salt
- 1 pound mussels, scrubbed and debearded
- 3/4 pound shrimp, shelled and deveined
- 2 tablespoons cilantro, chopped
- 1 tablespoon fresh lemon juice
- Steamed basmati rice and warm naan, for serving
- In a medium enameled cast-iron casserole, melt the butter. Add the onion, carrot, garlic, jalapeño and ginger and cook over moderately high heat until softened, about 5 minutes.
- Add the curry leaves, Madras curry powder, turmeric and fenugreek and cook until fragrant, about 1 minute.
- Add the fish stock, coconut milk and tomato and season lightly with salt. Cook over moderately high heat, stirring occasionally, until slightly reduced, about 15 minutes.
- dd the mussels and shrimp and cook until the shrimp are opaque and the mussels have opened, about 3 minutes; discard any mussels that don't open.
- Stir in the cilantro and lemon juice and serve with steamed rice and naan.