All of the ingredients in this recipe can be found in major supermarkets. Serve this curry over cooked basmati rice.
Recipe
Louisiana Crab Cakes w/ Tomato and Chile Tartar Sauce
These delicious crab cakes are a wonderful way to use crab meat. The sauce is unusual and adds a dash of flavor.
Singapore Fried Prawns with Dried Chile
Here is a Singapore classic featuring prawns. Prawns (fresh water shrimp) are used extensively in Asian cooking, and are dried, ground and processed into various types of pungent pastes.
Capteown Curry Capsicum Prawns
These butterflied, basted and grilled prawns are a sizzling sensation from South Africa. Serve with rice and a Green Mango Salad, and make sure there are plenty of lime wedges.
Grilled Salmon Steaks with Green Chile Lime Sauce
Here is a simple salmon recipe that’s quick to prepare but tastes great. You can literally whip it up while you are starting the grill.
Lighthouse Tuna Ceviche
Here is chef Wil Heemskerk’s take on ceviche, the dish that uses citric acid to “cook” the fish.
Byron Bay Chilli Fish Tacos
Fish tacos are almost always good, but with these sweet chilli sauces they shine.
Grilled Scallops with a Rocotillo Mango Relish
The sharp spiciness of the chile combines easily with mellow sweetness of the mango to create a strong by not overpowering accompaniment for the creamy taste of the scallops.
Shrimp and Crab Curry
This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.
Grilled Lobster Tails
If you don’t want to bother with whole lobsters (or can only get frozen lobster tails), here’s a quick and easy way to grill them.