Seafood Korma is an elegant dish that can be served as a spring-time meal. It is lightly spiced with the flavors of our Korma sauce, sautéed vegetables, and seafood.
1 bottle of Rupen's Korma curry sauce
4 Tablespoons butter
2 carrots, peeled and chopped diagonally in 2-inch cubes
1 cup Shitake mushrooms
1/2 cup white wine
1 lb swordfish steak, cubed
1 lb baby clams
4 green onions, julienne
1 teaspoon ground black pepper
Add half the butter, white wine, and carrots in a large fry pan over medium heat. Cover and steam for five minutes on medium-low heat.
Add the mushrooms, fish, and clams and steam for five minutes. Set aside.
Meanwhile, in a three qt Dutch oven, add the remaining half of the butter along with the entire contents of the Korma sauce. Bring it to a simmer.
To serve, take a large soup bowl and arrange the steamed vegetables and green onions, and on top, arrange the seafood. Pour some of the warm Korma sauce on top.
Crack some black pepper and serve it with bread.
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