Seafood Curry for Two
2 tablespoons butter
1 medium onion, diced
1 teaspoon curry powder (more to taste)
1 tablespoon flour
8-ounce carton plain yogurt (not Greek style)
1 tart apple, seeded and diced
1-1/2 cups cut-up seafood, small shrimp or bay scallops
2 plum tomatoes, diced
Salt and pepper to taste
Serves 2
Fry onions in butter until they start to soften, then stir in your curry powder and flour until the mixture is fragrant. Remove your pan from the heat and stir in the yogurt, diced apple pieces and seafood. Place this back on the heat, cooking and stirring for 5 minutes. Add tomatoes and cook for 3 more minutes. Serve over rice with lemon wedges.
More: Deconstructed Stuffed Shrimp
Chapatis (Indian Bread)
2 cups flour, preferably whole wheat
Yogurt or milk (to desired stiffness)
1 teaspoon salt
2 tablespoons vegetable oil
Serving size varies
Mix salt and flour with enough liquid (oil and milk or yogurt) to make stiff dough. Cover and let it rest for 15 minutes. Pull off golf ball-size chunks of dough and roll them as thin as possible. (Dip the ball in flour for easier rolling) Cook in a hot, dry cast iron skillet or on a grill until each one is puffy and brown on one side. Turn and cook the other side. Serve as a side dish to the Seafood Curry or Tikka Masala.
