COCONUT SEAFOOD CURRY

With a medley of shrimp, scallops, mussels, clams and crabmeat, the spice level of this aromatic seafood curry can be adjusted to taste before serving. Save any leftover curry sauce for another dish.

FOR THE ALLIUM MEDLEY: 3 tablespoons extra-virgin olive oil

1/2 cup ginger, grated

1/2 cup yellow onion, chopped

1/2 cup garlic, minced

1/2 cup scallions, chopped

FOR THE DRY INGREDIENTS: 2 tablespoons Madras curry powder

1 1/2 tablespoons brown sugar 1 tablespoon paprika

2 teaspoons salt

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon black pepper

1 teaspoon cayenne pepper

1 teaspoon lime zest

For the wet ingredients:

1 cup coconut milk

1 cup vegetable stock

2 tablespoons lime juice

FOR THE SEAFOOD MEDLEY: 3 tablespoons extra-virgin olive oil 2 tablespoons garlic, minced

6 large shrimp

4 large scallops

6 mussels

6 clams

6 ounces king crabmeat

1/2 cup white wine

To make the curry sauce: In a large pot over medium heat, add 3 tablespoons extra-virgin olive oil and saute the ginger, yellow onion, garlic and scallions until fragrant, about 3-5 minutes. Bring to a low simmer, and add the curry powder, brown sugar, paprika, salt, coriander, cumin, black pepper, cayenne pepper and lime zest. It should almost become like a paste. Add the coconut milk, vegetable stock and lime juice and continue to simmer on low for 10-15 minutes.

In a large pan over medium heat, add 3 tablespoons extra-virgin olive oil and minced garlic, then saute shrimp, scallops, mussels and clams, about 3 minutes, or until the shells open. Add crabmeat and the white wine, cover and steam for an additional 3 minutes. Add desired amount of curry sauce to taste, bring to a simmer, and serve hot, with white or jasmine rice.

Serves 2.

Per serving: 945 calories (percent of calories from fat, 52), 60 grams protein, 54 grams carbohydrates, 11 grams fiber, 55 grams total fat (30 grams saturated), 271 milligrams cholesterol, 2,080 milligrams sodium.

STYLING BY RACHEL LEVY / CHRIS HUNT FOR THE AJC