Cassoulet de Fruits de Mer (Curried Seafood Stew) - Fiery Foods & Barbecue Central

Ingredients

• 4 small hot red chiles, such as santaka or cayenne, stems and seeds removed
• 1-inch piece fresh ginger, peeled and chopped fine
• 4 garlic cloves, peeled and chopped
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon powdered turmeric
• 6 black peppercorns
• 1 tablespoon malt vinegar
• 2 teaspoons vegetable oil
• 1 sprig fresh curry leaves, or dried curry leaves that have been rehydrated and patted dry
• 1/2 mild onion, chopped
• 1 one-pound assortment of seafood, including shrimp, cooked mussels (removed from the shells), scallops, crab meat, lobster meat, and fish of choice
• 1 cup coconut milk (not sweet coconut cream)
• 2 teaspoons lemon or lime juice
• Salt to taste
• Cilantro leaves for garnish