Damsel
Okay, here's a generic curry method:
Slice an onion and a bell pepper. Heat several tablespoons of oil in a skillet over medium-high heat. Add the sliced vegetables and 2-3 teaspoons of the curry powder and cook until the vegetables become limp.
Optional: Add half a can of coconut milk at this point and cook until it comes to a boil and reduces a bit.
Add half a pound of mixed seafood, stir well, lower the heat to medium-low and cover the pan. Residual heat and steam should cook the seafood in about 3 minutes.
There are lots of ways to tweak this method: You can start by liquefying the onion with the curry powder and a little water in a mini-chopper. You can add whole cloves and cinnamon sticks to the oil and cook them to extract their flavor before you add the onions and peppers. You don't HAVE to include bell peppers (but onions are universally called for). You can add blanched carrots, broccoli, or whatever other vegetable strikes your fancy. I'm told -- though I've never tried it -- that using coconut milk and spinach together is yummy.
Well, you can TRY freezing it. If you're going to take that route, you should portion it out into meal-packets as soon as you get it home, and then freeze it immediately. If you've got a foodsaver (which I don't), all the better. Otherwise, just try to get as much air out of the packets as possible. But it won't be as good as if it had been frozen as soon as it was pulled from the sea, and it won't be as good as if you'd cooked it that same day.
Bob
