Seafood Curry (Malu Curry)

• 1 lb crabmeat or 1 lb peeled and cooked shrimp
• 3 fresh red chilies
• 3 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons medium-hot curry powder
• 1 ounce fresh gingerroot, grated
• coconut milk, 2 cans (7-3/4 oz. ea)
• 1/2 leek, cut into 1/2-inch slices
• 1 lb cod fish fillet, cut into pieces
• lemongrass, to taste, inner white root section, if desired
• 2 medium tomatoes, peeled & cut into wedges
• 1 limes, juice of or 1 lemon
• water, as needed
• cooked rice or couscous

1. Break crabmeat or shrimp into pieces; set aside.
2. To handle fresh chilies, cover your hands with rubber or plastic gloves; after handling, do not touch your face or eyes. Cut chilies open lengthwise; remove seeds and pith. Chop chilies.
3. Heat oil in a large skillet. Add onion and garlic; saute until golden. Stir in chopped chilies, curry powder and gingerroot. Stirring constantly, cook 2 to 3 minutes. Stir in coconut milk and leek. Simmer 10 minutes. Add crabmeat or shrimp, cod and lemon grass, if desired. Cook 10 minutes over low heat, shaking pan occasionally to prevent burning. Add tomatoes; cook 5 minutes longer. Season with lime or lemon juice; add enough water to moisten ingredients, if necessary. Serve with rice or couscous.

crabmeat, red chilies, vegetable oil, onion, garlic, mediumhot curry powder, fresh gingerroot, coconut milk, fillet, section, tomatoes, lemon, water, rice

Taken from www.food.com/recipe/seafood-curry-malu-curry-173560 (may not work)