Curried Seafood Stew

  • 2 T. butter
  • 1 medium onion, peeled and sliced into thin wedges
  • 1 ½ T. minced peeled ginger
  • 2-3 garlic cloves, minced
  • 1 large carrot, chopped
  • 2 tsp. curry powder
  • 1 tsp. ground turmeric
  • ¼ tsp. ground fenugreek
  • ½ tsp. ghost pepper puree or up to 1 T. hot sauce of your choice
  • 2 c. seafood or chicken stock
  • 1 lb. quartered baby potatoes
  • 1 lb. mixed seafood — I used shrimp, scallops, mussels, and calamari
  • 1 c. chopped kale
  • 1 c. heavy cream
  • Salt & pepper to taste

In the pot of your Instant Pot, melt the butter. Add the onion, ginger, garlic, and carrot; sauté on the medium setting until softened, about 5 minutes. Add the curry powder, turmeric and fenugreek and cook until fragrant, about 1 minute.

Add the ghost pepper puree or other hot sauce, seafood or chicken stock, and potatoes. Place the lid on the Instant Pot and bring to high pressure and allow to cook for 10 minutes. When the timer goes off, allow the pot to rest for 10 minutes before manually releasing the pressure.

Add the mixed seafood, kale, and cream to the pot and stir to combine. Allow to warm for another 5 minutes before tasting and adjusting the seasoning. Serve hot.

  • Yields: 6 servings
  • Preparation Time: 45 minutes
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