Do you enjoy seafood? If so, here’s the other way of cooking it for your lunch and dinner. I hope you’ll love this curry recipe that I made because I believe this is the healthiest curry I have ever cooked. There are lots of variations and colourful ingredients and it tastes good too!
Ingredients:
- 2 tbs vegetable oil
- 1 onion, minced
- 1 garlic clove, crushed
- 2-2 sliced of ginger
- 3 tbs mild curry paste
- 1 tbs cumin
- 1 tsp paprika
- 1 tbs tomato puree
- 250g skinless, boneless white fish (such as blue-eye or perch), cut into 2cm chunks
- 300g prawns, peeled, tails intact
- 300 g slice squid
- 6 pieces large mussels
- 1 tin coconut Milk
- Broccoli
- Carrots, cunt into small cubes
- Red bell pepper, cut into cubes
- Green bell pepper, cut into cubes
- 6 pieces of baby asparagus
- 1/4 cup (60ml) fish or chicken stock
- 2 tbs chopped coriander leaves, plus whole leaves to garnish
Seasoning:
- dash of fish sauce
- ground pepper
- salt
Cooking procedure:
- Blanch broccoli, carrots, and asparagus. Drain and set aside.
- Heat the oil in a heavy-based fry-pan over medium heat. Add the onion and cook, stirring, until softened. Stir in the garlic and ginger and cook for a few seconds.
- Add curry paste and tomato puree, and cook, stirring, for 1 minute until fragrant.
- Add seafood to pan and coat well. Pour in the coconut milk, stock , and season with dash of fish sauce, salt and pepper. Bring it to a boil, then reduce heat to low and continue cooking for a further 8 minutes.
- Add all cooked vegetables, coat it well and cook for another 2 minutes until seafood is cooked through.
- Stir in chopped coriander. Serve with steamed rice and garnish with coriander leaves.
Cooking Tips:
- Do not overcook vegetables, coconut milk and all the seafood.
- Add lime wedges is much more tastier.
- Good combination with naan bread as well.