Ingredients:

8 ounces sea scallops, halved

8 ounces medium shrimp

8 ounces squid, cut into rings

8 ounces skinless fish fillets, such as snapper, cod, catfish, or any other firm white fish, cut into 2-inch pieces

1 1/2 teaspoons salt or to taste, divided

1 1/2 teaspoons cayenne pepper, divided

1 teaspoon turmeric, divided

2 tablespoons oil

1 1/2 cups chopped onions

3 tablespoons chopped garlic

1 cup chopped tomato

1 1/2 teaspoons chopped, peeled ginger root

1 1/2 teaspoons minced green chiles

1/2 teaspoon cumin powder

2 cups chopped bell pepper, green or mix of any colors

1/4 cup freshly squeezed lime or lemon juice

1/2 teaspoon garam masala

1 teaspoon fenugreek seeds, powdered

2 tablespoons slivered, peeled ginger root

3 tablespoons cilantro, coarsely chopped

 

Directions:

1. In a bowl, combine scallops, shrimp, squid and fish fillets. Sprinkle 3/4 teaspoon salt, 3/4 teaspoon cayenne and 1/2 teaspoon turmeric on top. Toss to coat seafood.

 

2. In a wide saucepan, heat oil over medium heat. Add onions and saute until golden, 6 to 8 minutes. Add garlic and saute for 2 minutes. Add tomatoes, chopped ginger root, chiles, cumin, and remaining salt, cayenne and turmeric. Mix well. Cook, stirring once, until slightly soft, 3 to 4 minutes.

 

3. Add seafood and bell pepper. Mix gently.

 

4. Cover saucepan and when mixture comes to a boil, uncover and reduce heat to medium. Cook for 5 minutes until scallops and squid are opaque, shrimp are pink and opaque, and fish flakes easily with a fork.

 

5. Remove from heat and stir in lime juice. Sprinkle with garam masala and fenugreek powder. Mix gently. Sprinkle with slivered ginger root on top. Cover and allow flavors to blend for 5 minutes.

 

6. Sprinkle cilantro on top and serve hot over rice. 

 

Serves 8