Scrump­tious seafood curry

The Star Malaysia - Star2 - - Buka Puasa Delights - By AMY BEH

In­gre­di­ents

– 300g prawns, trimmed

– 200g squids, cleaned

– 1 red chilli, seeded and sliced

– 2 stalks curry leaves

– 1 tsp mus­tard seeds (biji sawi)

– 2 slices galan­gal, lightly bruised

– 2 stalks lemon grass, lightly bruised – 4-5 Tbsp oil

– 1 onion, cut into wedges

– 120ml wa­ter

– 100ml co­conut milk

Com­bined ground spices (A)

– 5 fresh red chill­ies

– 20g dried chill­ies, soaked – 100g shallots

– 3 Tbsp fish curry pow­der ] – 1 Tbsp grated gin­ger

Sea­son­ing

– 1/2 to 3/4 tsp salt, or to taste – 1 tsp ikan bilis stock gran­ules – 1/2 tsp su­gar or to taste

Method

1) Heat oil in a pan and fry mus­tard seeds un­til they start to pop.

Add chilli, onion, curry leaves, lemon grass, galan­gal and com­bined ground spices (A). Sauté un­til fra­grant and oil sep­a­rates.

2) Put in prawns and wa­ter and stir-fry un­til prawns turn red. Add in squids and co­conut milk and add sea­son­ing to taste. Fry un­til gravy is thick. Dish out and serve im­me­di­ately. – www.kuali.com

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