Indian spices flavor this dinner of plump shrimp, scallops and rice. The flavors of India are an intriguing combination of savory, sweet and hot spices. I made this Seafood Curry with fresh ginger and mild curry powder. It provides a flavor for this dinner that goes perfectly with the seafood.
I used curry powder from the supermarket spice section. Strictly speaking, curry powder doesn't really exist in India. Many cooks prefer to make their own blend of spices using the freshest ingredients. Prepared curry powder should be used within three to four months. After that it loses some of its flavor.
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