A week before Christmas, parties come almost every day and the food is irresistible. So forget that diet and enjoy the sumptuous meal served on the table.
One recipe I love to cook this Christmas is the "Seafood Curry" of Del Monte Kitchenomics, which I modified to suit my family's taste.
Instead of cooking shrimps, squid, and crab recipes separately, I can now cook them all together into one delicious recipe.
Now these are the ingredients
3 cloves garlic minced
1 medium onion sliced
2 tbsp ginger strips
3 medium potatoes, cut into chunks
1/2 kilo of squid, ink sac removed then meat cut into slices
1/2 kilo shrimps, heads removed (others prefer to keep the head)
(instead of tahong I used clams and I add crabs)
1/2 kilo regular sized clams
4 pcs. of crabs cut into 2 pcs
1 cup thick coconut milk
1 tbps curry powder
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained
1 medium red bell pepper, cut into strips
Here's How
1. Cooked crabs ahead. Place it in a pot, add water and salt and let it simmer until crabs changed its color)
2. In a saucepan, sauté garlic, onion and ginger in oil. Add potatoes, 1 tsp. iodized fine salt (or 1 Tbsp. iodized rock salt) and 1/4 tsp. pepper. Simmer for 10 minutes.
3. Add squid, shrimps and clams and the cooked crabs. Simmer for 5 minutes. Add coconut milk, curry powder, DEL MONTE Fresh Cut Pineapple Chunks and bell pepper. Simmer for 5 minutes. Serve hot. |
