A friend of mine sent me this recipe. It has a nice unusual taste, with lots of seafood. We enjoy this on cold winter nights. With some bread and small tossed salad.
01Toss together shrimp, scallops, fish ,garlic, lemon juice, 1/2 tsp salt.
02and black pepper. Cover and refrigerate 20 minutes.
03In blender puree canned tomatoes with juices, 1/2 of cilantro, onions, jalapeno and 1/4 c lime juice. Set aside.
04In a heavy dutch oven, heat oil.Add red and green pepper and red pepper flakes. Saute mixture until softened about 8 minutes.
05Add remaining cilantro, ginger, cayenne, and remaining salt and cook, stirring for about 1 minute.
06Add puree tomatoes and bring to boil. Cook low for 15 minutes until sauce thickens. Add tomato paste, stir. Increase heat to medium and add coconut milk. Heat until boiling.
07Add seafood mixture, with juices to pot and bring to a boil. Cook 5 minutes.
08Stir in remaining cilantro and stir. Add more lime juice, salt, pepper if desired.
09Serve immediately. May serve over rice. This recipes ingredients blend well over night, refrigerated and is even better flavor next day!