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This curry seafood medley is the perfect quick meal for a weekday or weekend. The eggplant in this dish is totally optional but helps to stretch the meal if your family has a hearty appetite and you only have only one bag of seafood. I usually buy the seafood medley at Bj’s at a very affordable price. This meal is not only comforting and delicious but budget friendly and comes together quickly. Enjoy with roti or rice.

Seafood medley is usually a combination of shrimp, mussels, scallops and calamari.

Treat your seafood loving family and friends to a delicious meal of curry seafood today.

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Curry Seafood Medley

This curry seafood medley is the perfect quick meal for a weekday or weekend. The eggplant in this dish is totally optional but helps to stretch the meal if your family has a hearty appetite and you only have one bag of seafood. I usually buy the seafood medley at Bj's at a very affordable price. This meal is not only comforting and delicious but budget friendly and comes together quickly. Enjoy with roti or rice. Treat your seafood loving family and friends to a delicious meal of curry seafood.

5 from 1 vote

Print Pin Rate

Course: Breakfast, dinner, lunch

Cuisine: Caribbean, Trinidadian

Keyword: curry chaitaigne, curry mixed seafood, curry seafood, curry seafood medley

Prep Time: 5

Cook Time: 30

Servings:

Calories: 248kcal

Ingredients

1.5 lbs seafood medley
1 plum tomato chopped
6 tbs oil
1 lb eggplant peeled, cubed, optional
1 lb potato cubed, min 1 potato
½ onion sliced
Hot pepper
3 tbs green seasoning
2 tbs minced garlic
3 tbs curry powder
4 thyme sprigs
3 scallions or bandhania
Salt to taste

Instructions

Clean: Pick through seafood medley; remove any shells and discard. Rinse under cold water & drain.
Heat oil in a medium pot over medium heat.
Add onion and hot pepper and fry until golden brown.
Add curry and cook for 3 mins. Add green seasoning, minced garlic, ½ cup water and cook until grainy and fragrant, another 3-5 minutes.
Stir in eggplant, potatoes, tomato, thyme and cook for 10-15 mins or until tender.
Add mixed seafood, scallions, salt, cover, reduce heat to medium low and cook for an additional 15 mins until the sauce thickens, stirring every 5 mins. Taste and add salt if required.
Finish off with chopped scallions or bandhania also known as culantro or shado beni.