Seafood Medley with Bell Pepper

Serves 8

The more than 2,000 mile coastline of India yields a large array of seafood, and is prized by coastal communities. This recipe uses a mixture of seafood that can be varied to suit local availability.

• 1/2 pound scallops
• 1/2 pound shrimp
• 1/2 pound squid
• 1/2 pound fish fillets, cut in approximately 2-inch pieces
• 1-1/2 teaspoons salt or to taste
• 1-1/2 teaspoons cayenne, divided use
• 1teaspoon turmeric, divided use



• 2 tablespoons oil
• 11/2 cups chopped onion
• 3 tablespoons chopped garlic
• 1 cup chopped tomato
• 1-1/2 teaspoons peeled chopped ginger
• 1-1/2 teaspoons minced green chiles, preferably serrano
• 1/2 teaspoon cumin powder
• 2 cups chopped bell pepper



• 1teaspoon fenugreek seeds, powdered
• 1/2 teaspoon garam masala
• 1/4 cup lime or lemon juice



• 2 tablespoons peeled slivered ginger
• 3 tablespoons cilantro, coarsely chopped

1. In a bowl, put scallops, shrimp, squid, and fish. Sprinkle ¾ teaspoon salt, ¾ teaspoon cayenne and ½ teaspoon turmeric on top. Toss to coat seafood.
2. In a wide saucepan, heat oil over medium heat. Add onion and sauté until golden, about 6-8 minutes. Add garlic and sauté another 2 minutes. Add tomatoes, ginger, chiles, and remaining salt, cayenne and turmeric. Mix well. Cook until slightly soft, about 3-4 minutes.
3. Add seafood and bell pepper. Mix gently.
4. Cover and when mixture comes to a boil, reduce heat to medium low and cook 5 minutes. Uncover and cook until fish is cooked through. If there is too much liquid, increase heat to medium and reduce, taking care not to overcook seafood.
5. Remove from heat and stir in lime juice. Sprinkle gagam masala and fenugreek powder. Mix gently. Sprinkle ginger on top. Cover and allow flavors to blend for 5 minutes.
6. Sprinkle cilantro on top and serve hot with rice or any Indian bread.

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