Add more "heat" as desired by adding seeded and sliced jalapeņo peppers.
Clean the shrimp thoroughly; rinse the scallops; rinse the fish and cut into 1 inch pieces.
Place seafood in a bowl and squeeze lemon juice over it and toss gently to mix.
Place coconut milk in a large skillet or wok. Add onion, curry powder, raisins, cinnamon, cloves, hot pepper sauce or jalapeņo, salt and pepper. Bring this to a simmer and cook 5 minutes longer.
Reduce heat to medium. Add the seafood and lemon juice from the bowl. Cook until the shrimp are pink and scallops and fish are firm. Do not overcook.
If desired, remove seafood from skillet and reduce the sauce slightly, then return seafood to pan.
Sprinkle roasted almonds on top. Serve over hot rice and garnish with more raisins, almonds and green onions, if desired. Serves 4-6.
1 1/2 pounds medium uncooked shrimp, shelled and deveined
3/4 pound scallops
3/4pound red snapper or tilapia
Juice of 1 lemon
28 oz. canned coconut milk
1 small onion, thinly sliced
1 tsp. curry powder
1/4 cup dark raisins
1/4 tsp. cinnamon
3 whole cloves
Dash of hot pepper sauce/or sliced jalapeņo pepper
Salt and pepper to taste
1/4 cup toasted slivered almonds
6 cups Basmati or other long grain rice
2-3 sliced green onions