Place the first 13 ingredients for the curry sauce in a large sauce pan, bring to a simmer and use an immersion blender to blend until smooth. In a skillet, gently cook the potatoes, yellow onion, green pepper and carrots in 2 tablespoons vegetable oil. When al dente, add to blended curry sauce, and heat until vegetables are at their desired doneness. Add fresh seafood of your choice, such as albacore tuna, prawns, scallops or rockfish. Cook until the fish is just done. Serve over jasmine rice, with fresh cilantro accent and a wedge of lime or lemon.
Added Thursday, Nov. 3, 2016
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