Is curry poweder good on seafood?

If I ate meat, i'd get you a real answer.

instead you will get

Sure

I have 3 curry shrimp recipe's, which one you want?

Coconut Curry Shrimp
Caribbean Curry Shrimp
Jamaican Curry Shrimp

Found 2 more in my recipe book LOL

Thai Curry Shrimp
Pineapple Curry Shrimp

And by the way, I love the coconut!!

Oh Coconut shrimp is my hubby's fav! I'll choose coconut curry for $500 please :)

Then your hubby will love this!!

peanut oil or vegetable oil, for frying
1/4 cup cornstarch
3 large egg whites
kosher salt
fresh ground black pepper
2 cups flaked coconut
1 1/2 lbs large shrimp, peeled with tails on
Red Curry Sauce
1 green onion, white and green part, chopped
fresh mint leaves, hand-torn

Red Curry Sauce

2 tablespoons vegetable oil
2 tablespoons Thai red curry paste
1 cup unsweetened coconut milk
1 lime, juice of

Heat 3" of oil in a large deep skillet or heavy pot to 325°F.
In a small bowl, mix the cornstarch, egg whites, salt and pepper until foamy. Spread the coconut out in a pie dish.
Dredge the shrimp with the cornstarch/egg white mixture; shake off any excess.
Press the shrimp into the coconut flakes, then turn shrimp over and press into coconut again to coat both sides.
Deep-fry the shrimp in batches until the coconut is golden brown, about 2-3 minutes.
Using tongs or a slotted spoon, remove the shrimp to paper towels to drain.
Arrange the shrimp on a platter, serve immediately with Red Curry Sauce, and garnish with green onion and mint.

Red Curry Sauce:.
Place a small pot over medium heat and coat with the oil.
Stir the red curry paste into the pan, and fry until aromatic.
Slowly pour in the coconut milk, and continue to stir to incorporate.
Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5-10 minutes to thicken.
Pour the sauce into a nice serving bowl and serve with the coconut shrimp.

Jodi - an awesome site is www.allrecipes.com
If you click on "more searches" you can do an ingredient search which is awesome. You have the option to search recipies by ingredients you want (ie. shrimp and curry) and ingredients you don't want.

Curry is the base season for chili and many Indian foods. Curry has such a distinct and potent flavor and smell, and has not traditionally been used to season seafood. Recipes are now more of a free for all, and much experimentation, curry might be good. I recommend you lightly sprink the spice on a piece shriimp to first sample it before cooking a large amount of shrimp,

In my restaurant i do it like that had last summer a curry sea bream have make a little verry good curry on it and a little lemon only becarefull that you dont use to much you can verry fast distreu the taste of the fish but general yeah u can make it with each sea food and fish

Mmm yum. Curry is great on seafood. I think I may even try one of Ruchele's recipes.

I have personally tried Curry on Milk fish - and I could guarantee you that it's one of the best meals I've had.