INGREDIENTS:

• ½ cup vegetable oil
• 2 cups thinly sliced shallots (about 4 large)
• 1 tablespoon peeled and minced fresh ginger
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 2 14.5 ounce cans zesty diced tomatoes, including juice
• 1 cup bottled clam juice or chicken broth
• ¼ teaspoon hot red pepper flakes, or to taste
• 1 cup canned unsweetened coconut milk
• 1 pound cleaned squid (calamari)
• ½ pound sea scallops, rinsed
• 1 pound mahi mahi, haddock, bass, or other firm fish fillets

• Cooked rice as an accompaniment
• ½ cup chopped fresh cilantro

DIRECTIONS:

1. In a large heavy-bottomed pot, heat oil over medium-high heat. Add shallots in batches and cook until golden. Transfer them to brown paper with a slotted spoon, and sprinkle with salt. Set aside.

2. Remove pot from heat, add ginger, garlic, and curry, and stir 1 minute. Add tomatoes, clam juice, and pepper flakes and simmer for 15 minutes, stirring occasionally. Stir in coconut milk, squid, scallops, and fish and simmer, stirring gently, for 10 minutes or until seafood is cooked through.

3. Ladle curry over some rice in bowls and top with fried shallots and cilantro.

SERVES 4 TO 6