Recipe

Sweet Seafood - Noodle Curry Recipe

	Jo_jo_ba / All my dishes 12 months ago A hearty, simple and fruity pasta and scallop curry made lighter with evaporated milk and chicken broth in place of the usual heavy cream. Adapted from M&M Meat Shops' 2009 calendar. Prep:30m Cook:50m Servings:4	Jo_jo_ba
	sweet mangoey fruity rich creamy brothy tomatoey oniony garlicky scallopy salty peppery spicy curry herby noodley pasta angelhair mm calendar light lowfat lowcal dinner indian

Does this look good? Yeah! / Nope

Fans

chefmeow

Ingredients

3/4 cup fat free, low-sodium chicken broth

1 cup evaporated skim milk

1/4 cup fresh or frozen (thawed and drained) mango chunks

1/2 jalapeno pepper, seeded and minced

1/4 cup water

1 small white onion

2 garlic cloves, minced

1 plum tomato, diced

2 tbsp tomato paste

1/2 tsp basil

1/2 tsp thyme

1/2 tsp mustard powder

1 1/2 tsp curry powder

1/4 cup white wine

2 tsp olive oil

1 lb sea scallops

1/2 lb angel hair pasta, cooked and drained

Directions

In a blender or food processor, puree chicken broth, evaporated milk, mango and jalapeno pepper until smooth. Set aside.

Heat water in a large, deep saucepan.

Add onion, cooking until translucent.

Add garlic and tomato and cook 2-3 minutes further.

Stir in tomato paste, basil, thyme, mustard powder, and curry powder. Cook 1 minute, until fragrant.

Add pureed milk / broth / mango mixture and bring to a simmer. DO NOT LET BOIL!

Cook, uncovered, on LOW for 20 minutes, stirring occasionally.

In a separate frypan over high heat, heat olive oil.

Sear scallops, without stirring, 1 minute on each side.

Add scallops to simmering curry sauce, followed by the cooked pasta. Simmer 1 minute, stirring, then serve.

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Curries

Or see more just like this

Comments

jo_jo_ba 12 months ago said:
Amount Per Serving
Calories: 434.8
Total Fat: 5.4 g
Cholesterol: 40.9 mg
Sodium: 913.1 mg
Total Carbs: 58.9 g
Dietary Fiber: 3.1 g
Protein: 35.9 g