Sea Food and Vegetable Curry

Sometimes even though you work hard on a dish it just doesn't turn out well and that is what happened on Monday. I made vegetable pakora and it was not as good as we had hoped so I had to find a way to use the leftovers and what better way than to make a delicious curry with shrimp and tilapia.

1 pound shrimp shelled and deveined
4 tilapia fillets cubed
1 medium onion minced
2 red bell peppers minced
2 tablespoons olive oil
3 cloves garlic minced
1 1/2 tablespoons cumin seeds
2 teaspoons garamasala
2 teaspoons turmeric
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons cumin powder
1 tablespoon Corriander powder
1 can tomato paste
1 can chicken broth
1 can water
1 small container plain Greek yogurt
2 tablespoons sour cream
1 8 oz package cream cheese

Add the olive oil to the bottom of a heavy bottom skillet. Add the onions and peppers. Let this cook for 5 minutes. Add the garlic. Let this cook for another 2-3 minutes. Add the spices and tomato paste. Let this cook for another 2 minutes. Add the chicken broth and water. Stir well and bring to a simmer. Add the shrimp and fish and let this cook for 5 minutes. Add the yogurt, sour cream and cream cheese. Let this melt into the sauce then stir in the pakora (or vegetables of your choice) add to a baking dish and bake at 375 degrees for 25 minutes. Serve with warm pita bread or over rice. For more on this recipe or any others please email me at alesia.leach@gmail.com