Jamaican Curried Seafood Stew

Steps

1. 1
   Heat olive oil in a pot. Add curry powder to the oil and cook it on medium heat, stirring constantly to release the curry aroma and cook off the raw flavor—do not let it burn.
2. 2
   Pour in the coconut milk and turn the heat to high. Add the pimento berries and stir well.
3. 3
   Once the pot comes to a boil, pour in the previously boiled hot water. Add enough liquid to accommodate all the seafood.
4. 4
   Season the corn, carrot, and Irish potato lightly with salt to prevent discoloration. Once the pot returns to a boil, add these vegetables.
5. 5
   Season the pot with seasoning salt, garlic powder, onion powder, black pepper, Yardie Fish Fry, and additional curry powder. Taste and adjust seasonings to your preference.
6. 6
   Season the fish (yellowtail and red snapper) in a bowl with garlic powder, onion powder, Old Bay, Yardie Fish Fry, and seasoning salt. Rub gently to coat evenly, being careful of sharp bones.
7. 7
   Allow the root vegetables to cook until tender, about 10 to 15 minutes. When they soften, add the seasoned fish and cook for another 8 to 10 minutes.
8. 8
   Add the shrimp and lobster to the pot and cook for about 5 minutes. Then add the okra and cook for a few more minutes.
9. 9
   Finally, add the pre-peeled snow crab legs and cook for a few more minutes until all the seafood is cooked through and has absorbed the curry broth.
10. 10
    Ladle the finished curried seafood stew into bowls. Serve with water crackers on the side, breaking them up to dip into or soak in the curry broth for added texture and flavor.