How To make Curried Seafood Crepes
for the filling: 2 cups chicken stock
2 cups dry white wine
salt 1/2 pound sea scallops -- cut into 1/2-inch
pieces 1/2 pound scrod fillet :
cut into 1/2-inch
pieces 3 tablespoons unsalted butter
2 carrots :
halved lengthwise
and cut crosswise :
into 1/4-inch -- slices 1 pinch sugar
2 tablespoons all-purpose flour
2 teaspoons curry powder
1 cup milk
2 tablespoons bottled major grey's chutney minced
fresh lemon juice to taste 1 cup frozen peas :
thawed
1 tablespoon minced fresh parsley
1 recipe curry crepe batter (recipe
-- follows) parsley sprigs for garnish lemon slices for garnish
For the filling: In a large saute pan bring 4 cups water to a simmer, add the s callops and the scrod, and poach the seafood, its surface covered with a butter ed round of waxed paper, at a bare simmer for 5 minutes. Drain the seafood and reserve the poaching liquid in a bowl. In the pan melt 1 tablespoon of the butt er, stir in the carrots, 2 tablespoons water, salt, sugar, and cook covered, ov er moderate heat for 2 minutes. Remove the lid, cook carrots, stirring, for 1 m inute, or until they are just tender, and add them to the seafood. Melt the rem aining 2 tablespoons butter in the pan, whisking in the flour, and cook the rou x over moderately low heat, whisking for 3 minutes. Whisk in the curry powder, add the milk in a stream, whisking, and salt and pepper to taste, and cook the mixture, whisking until it is smooth. Simmer, whisking occasionally for 5 minut es, or until it is very thick, then stir in the chutney and the lemon juice. St ir in the seafood and carrot mixture, the p! ! ! eas, minced parsley, and enough of the poaching liquid, by teaspoonfuls, to thi n to desired consistency. Put 2 tablespoons of mixture into each prepared crepe filling one quadrant, fold the crepe in half over the filling, and fold it in half again to form a triangle. Arrange the crepes on a buttered baking sheet an d bake them in a preheated oven for 10 minutes, or until they are heated throug h. Transfer the crepes to serving plates and garnish with parsley and lemon.
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Food in Sri Lanka - 1.5 KG MONSTER Crab Curry (Family Recipe) in Colombo, Sri Lanka!
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COLOMBO, SRI LANKA - Sri Lankan food is known for crabs, and you’ll find some of the best mud crabs you’ll ever try in Sri Lanka. One of the top places to eat Sri Lankan crab curry is The Station, a seafood restaurant and bar along the ocean in Colombo. During out best of Sri Lankan food tour ( this was the first meal we had, and it was outstanding.
I met up with Uchith ( Nick ( and Lakki ( who showed me the restaurant and took me to the kitchen to watch as they made their entire family recipe for Sri Lankan crab curry, using huge 1.5 kg. Sri Lankan mud crabs. It was fascinating and a learning experiences to watch all the different steps and the complicated ingredients used in their recipe.
As I kept watching the Sri Lankan crab curry being made, I could hardly contain my excitement or mouth juices!
Our entire group came, and they started bringing out more dishes - not just the Sri Lankan crab curry, but river prawns fried in black pepper, and spiny lobster hollowed out and re-added to its shell. It was stunningly good. Along with Sri Lankan food, The Station also has a few of their own unique, Sri Lankan fusion seafood dishes, including favorites like hot butter squid.
Sri Lankan crab curry - we had one pan of their original Sri Lankan family recipe crab curry, and one pan of their extra spicy crab curry. Both were outstanding, but I loved the original for the spice blend and balance and how all the juices soaked up into the crab, it was outstanding.
The Sri Lankan food and crab curry was outstanding, the people, our entire group, and the owners of The Station are incredible people as well. Thank you to The Station, Nick, Uchitch and Lakki.
The Station Restaurant & Bar
Address: 1/41, Wasala Ln, Colombo, Sri Lanka
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Thuna Paha Restaurant - For dinner we went to a Sri Lankan restaurant that serves a variety of Sri Lankan food. Again, their crab curry was delicious, but totally different, and they also served pork black curry which was outstanding.
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The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
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