At different times in my distant past I thoroughly enjoyed eating mild yellow curry dishes in Indian restaurants. The idea is that the mild curry provides a distinct and pleasant flavor without the hot nature of more spicy curries.

This recipe makes a curry that will be excellent served over basmati rice. If it isn't creamy enough to suit you, then add a few ounces of heavy or light cream after the last simmering step to get the consistency, color and taste that you want. If you do that you may need to increase the amount of mild yellow curry powder.

On making this curry Peggy and I noted we had an excess amount of creamy liquid; that is, more than expected. At first I thought I'd have to modify the recipe, but during eating I realized the liquid in combination with the rest of the curry ingredients and the rice produced a very nice effect. Thus, I'm making no recipe changes.

Ingredients: (3 to 4 servings)

2 tablespoons of peanut oil

1 medium onion, halved and sliced

1 tablespoon of minced fresh ginger root

1 tablespoon of minced garlic

1 (14 ounce) can of coconut milk

3 tablespoons of lime juice

1 to 2 tablespoons of mild yellow curry powder

1 tablespoon of brown sugar

12 medium shrimp, peeled (tails left on) and deveined

1 lb. of sea scallops, halved

1 lb. of Tilapia filets (cut lengthwise and then cut into 1/2" wide chunks)

6 ounces of fresh asparagus, cut into 2-inch pieces, fibrous bottoms discarded

2 tablespoons of chopped cilantro

1 tsp. of Sea Salt

1/4 cup of heavy or light cream (optional)

1 cup of uncooked basmati rice (cooked[simmered] for 15 minutes, covered, on very low heat, in 2 cups of chicken broth plus 1/2 tsp. of salt)

Directions:

Make the basmati rice and set it aside, well covered with plastic wrap in a bowl, in a 180 degrees F warming oven.

Heat the peanut oil in a large skillet over medium-high heat.

Saute the onion, ginger, and garlic in the hot oil until the onion starts to soften, 2 to 3 minutes.

Stir the coconut milk, lime juice, curry powder, and brown sugar into onion mixture, bring the mixture to a simmer and cook at a simmer until slightly reduced, about 5 minutes.

Stir the shrimp, scallops, tilapia, asparagus, cilantro, and salt into the onion mixture.

Simmer on medium heat until the tilapia, shrimp and scallops are no longer transparent in the center, about 5 minutes.

If you want a more creamy curry then add the optional 1/4 cup of the heavy or light cream and stir to mix.

Serve the curry over generous servings of the warm basmati rice in pre-warmed shallow and wide individual serving bowls.

A mild dish like this one couples well with a light white wine like Pinot Grigio.

You might consider making and chilling a mild cucumber salad (with some fresh dill and fresh mint and sour cream) to serve with this Seafood Curry (or especially with more spicy curries for the contrasting cooling effect) as a side dish.

Food Nirvana has a fine recipe, shown separately under Salads and Slaws, for a Mediterranean Cucumber Salad. Try it ... You will love it.

Enjoy!