I’m in LOVE with trying new flavors so when I had the opportunity to try sumac – I was instantly smitten.
A common ingredient in Middle Eastern cuisine, sumac is actually a small fruit. It has a lemon-y flair to it which makes it the perfect addition to any seafood dish. It can be used as an ‘undertone’ or made the star of the dish, like this one!
My sumac curry uses other authentic flavors like za’atar, which is a spice blend based with thyme, sumac and sesame. It gives a hearty twist to any dish and is becoming increasingly more popular in the U.S. – making it surprisingly easy to find at any up-to-the-times grocery store. I usually see it over with the Asian/Indian/Middle Eastern foods in large bags – but don’t let the size of the bag keep you away, it’s literally so delicious you will use it all up any way!
Sumac Shrimp Curry
- 16 oz shrimp peeled
- 8 oz scallops
- 3 red potatoes peeled & chopped
- ½ cup sweet onion chopped
- ½ cup sweet corn
- 12 oz coconut milk
- 8 oz diced tomatoes
- 2 tablespoons yellow curry powder
- ¼ cup sumac
- ¼ cup za'atar
- 1 teaspoon garam masala
- 1 habanero chopped
- 2 chile peppers chopped
- 1 tablespoon ginger minced
- 1 tablespoon sambal olek can sub sriracha
- 1 tablespoon garlic minced
- 2 tablespoons butter
- ½ lemon juiced
- ¼ cup parsley + more for topping
- rice pilaf for serving
- naan for serving
- salt & pepper to taste
- In a large skillet over medium high heat, melt one tablespoon of butter until frothy. Sear the scallops for 1-2 minutes per side, until golden brown. Remove from the skillet. In the remaining butter, cook the shrimp until plump and no longer transluscent, about 2-3 minutes. Remove from the skillet and set aside.
- Without cleaning the pan, add the remaining tablespoon of butter. Add the chopped potato and cook until the edges are just beginning to brown, about 3-5 minutes. Then add the onions and saute until tender, another 2-3 minutes. Stir in the minced garlic, corn, habanero, chiles, ginger and tomatoes. Simmer in the juices for another 3-5 minutes, until the liquid is beginning to reduce.
- Next stir in the sumac, za'atar, garam masala, sambal olek and curry powder. Cook until fragrant, about 2-3 minutes, then pour in the coconut milk.
- Bring to a rolling simmer then reduce the heat to medium low and simmer for 15-20 minutes, until the curry has thickened. When the curry has reached the desired consistency, season generously with lemon juice, parsley and salt and pepper to taste. Add the cooked shrimp and scallops. Reheat for 1-2 minutes, until the seafood is heated through, then remove from the heat. Serve over rice or rice pilaf and with a couple pieces of naan for dipping. Garnish with parsley as desired. Enjoy!