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Seafood Curry
Seafood Curry is a traditional Scottish recipe for a classic curry of haddock, scallop and prawns in a lightly-curried white wine and cream base which can be used as a base for Hogmanay nibbles. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Seafood Curry.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesMilk RecipesScottish Recipes
The first Scots ventured to India with the East India company in the 1750s. They brought the exotic spice combinations back with them, and it quickly entered into Scottish cookery, particularly around the port cities. Often the spices were married with fish dishes, creating mild and lightly-spiced dishes, as here.
Ingredients:
60g (2 oz) butter
1 tbsp mild curry powder
250g (9 oz) haddock fillets, skinned and diced
120g (4 oz) scallop meats, quartered
120g (4 oz) prawns (shrimps), peeled
2 tbsp plain flour
60ml (1/4 cup) white wine
120ml (1/2 cup) fish or chicken stock
120ml (1/2 cup) single cream
Method:
Melt the butter in a pan, scatter over the curry powder and fry gently for 2 minutes, stirring constantly to release the flavours. Add the fish pieces, scallops and prawns and stir-fry for 2 minutes then sprinkle over the plain flour.
Stir to combine then work in the white wine. Bring the mixture to a simmer and cook for 1 minute then add the stock. Bring back to a simmer and cook for 2 minutes.
At this point stir in the cream and allow the mixture to heat through. Serve hot, accompanied by rice or creamy mashed potatoes. You can also use this mixture as a stuffing for pasties and pancakes or for Hogmanay nibbles and vol-au-vents.
Find more Hogmanay/New Year Recipes Here
