Goan Style Seafood Curry

• 3 tablespoons vegetable oil
• 1 tablespoon black mustard seeds
• 12 fresh curry leaves or 1 tablespoon dried curry leaves
• 6 shallots, minced
• 1 garlic clove, crushed
• 1 teaspoon ground turmeric
• 12 teaspoon ground coriander
• 14-12 teaspoon chili powder
• 3 cups coconut cream
• 1 lb white fish fillet, cut into chunks
• 1 lb large shrimp, peeled and deveined
• 1 lime
• kosher salt

1. Heat the oil in a large skillet, over high heat, and cook the mustard seeds, while stirring, until they pop, about a minute; stir in curry leaves.
2. Add shallots and garlic, stir occasionally, until golden, about 5 minutes.
3. Stir in turmeric, coriander, chili powder, and stir 30 seconds.
4. Stir in the coconut cream, bring to a boil, reduce heat and stir for 2 minutes.
5. Reduce the heat to low, add fish, and simmer, spooning the sauce over the fish to cook, about a minute; add shrimp and cook until fish flakes easily and shrimp turns pink, about 4 to 5 minutes.
6. Grate the peel from the lime and juice; add half the juice to the skillet, taste, and add more as needed.
7. Sprinkle with the lime peel and serve.

vegetable oil, black mustard seeds, curry, shallots, garlic, ground turmeric, ground coriander, chili powder, coconut cream, white fish fillet, shrimp, lime, kosher salt

Taken from www.food.com/recipe/goan-style-seafood-curry-481399 (may not work)