Monday, 3 August 2015

Malaysian Inspired Seafood Curry




My husband and I have many things in common as well as many things not.  One interest we love to do together is watching food shows on tv. So one time while watching Chef Wan's East Bites West on Nat Geo people, the husband craved for prawns and curried dishes while I craved for Assam Pedas (Malaysian fish curry).  

One thing led to another and I found myself foraging our fridge and pantry for the ingredients I can use for a curried dish.  Good thing that we always have spices on hand and a few slices of king fish and a pack of prawns.  Seafood curry for dinner it was.

We have no curry paste for seafood nor fish so I just made use of a ready-to-use curry powder mix.  No tamarind paste nor tamarind was available so I used tamarind bouillon instead. I threw in some Asian veggies and there you go, my Malaysian inspired seafood curry that the husband loves.

MALAYSIAN INSPIRED SEAFOOD CURRY
(www.myfresha-licious.com)

Ingredients : 

Kingfish, sliced - 400 to 500 g.
Shrimps, large - 10 pcs or more (as you wish)
Eggplant,sliced into wedges - 2 small or as desired
Ladyfinger (okra) - 10 pcs or as desired
Tomatoes, ripe and chopped - 1 large
Onions, coarsely chopped - 2 medium
Garlic, crushed and peeled - 10 cloves
Ginger, crushed and sliced - 1 thumb size
Lemon Grass, white part only, crushed and sliced - 2 pcs
Chilli Flakes - as desired
Vegetable Oil - 1 tbsp
Onion Powder
Garlic Powder
Black Pepper Powder
Tamarind bouillon  - 1 cube
Shrimp bouillon  - 1 cube
Curry Powder - 2 tbsp
Low Sodium Salt to taste
Coconut Powder - 1 1/2 cup
Water - 3cups

Cooking Procedure : 

1. Using a blender or a grinder, puree the onions, garlic, ginger, lemon grass, and chilli flakes.  If you have mortar and pestle you can pound them instead.
2. In a wok, pour the oil and fry the spice paste from procedure number 1 until aromatic.
3.Throw in the eggplants and tomatoes and stir for a minute
4. Mix the coconut powder and water and stir.  pour it on the wok. Add the tamarind and shrimp bouillon, curry powder, salt, black pepper powder, onion powder, and garlic powder. Bring to a boil.
5. Throw in the kingfish, continue to simmer for 5 minutes.  Taste and adjust saltiness as needed.
6.  Throw in the ladyfinger and shrimp, continue to simmer for another 5 minutes.  Remove from fire

Serve and enjoy

© myFresha-licious (03August2015)





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