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creamy seafood curry preparation

Creamy Coastal Seafood Curry

This luxurious seafood curry combines tender shrimp and crabmeat in a velvety, aromatic curry sauce that's perfect for special dinners or when you're craving restaurant-quality flavors at home. With warm spices, fresh ginger, and a touch of cream, this dish transforms simple ingredients into an elegant meal that pairs beautifully with rice.
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Course: Main Course
Cuisine: Asian
Keyword: Curry, Seafood
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 385kcal

Equipment

Chopping Board
Chef's Knife
Skillet

Ingredients

  • 4 tablespoons butter or margarine
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 teaspoons minced fresh ginger
  • 3 tablespoons flour
  • 2 tablespoons curry powder
  • 1 teaspoon salt
  • 3 cups warm milk
  • 1 cup whipping cream
  • 1/2 lb cooked shrimp
  • 1/2 lb cooked crabmeat
  • Fresh lemon juice to taste
  • Lemon wedges for garnish
  • Cooked rice for serving

Instructions

  • Melt butter in a large skillet over low heat.
  • Add chopped onion, minced garlic, and fresh ginger to the pan. Cook for 10 minutes or until tender and fragrant.
  • In a small bowl, combine flour, curry powder, and salt.
  • Add the flour mixture to the skillet and cook, stirring constantly, for 5 minutes to create a roux.
  • Increase heat to medium and gradually whisk in warm milk, stirring continuously until smooth and lump-free.
  • Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to develop.
  • Strain the mixture through a fine-mesh sieve into a clean saucepan to guarantee smoothness.
  • Add whipping cream, cooked shrimp, and crabmeat to the strained sauce. Gently combine over low heat.
  • Add fresh lemon juice to taste and heat through without boiling.
  • Serve immediately over cooked rice and garnish with lemon wedges.

Notes

Use pre-cooked seafood to prevent overcooking and maintain tender texture
Straining the sauce guarantees a silky-smooth consistency - don't skip this step
Substitute coconut milk for half the dairy milk for a tropical twist
Add cayenne pepper or red pepper flakes for extra heat
Recipe can be made ahead through step 7, then reheat gently before adding seafood
Fresh ginger is essential - avoid ground ginger for best flavor
Jasmine or basmati rice pairs exceptionally well with this curry

Nutrition

Serving: 1cup | Calories: 385kcal | Carbohydrates: 16g | Protein: 24g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 165mg | Sodium: 680mg | Potassium: 520mg | Fiber: 1g | Sugar: 14g