Seafood Curry with Vegetables

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:
  1. Blanch broccoli, carrots, and asparagus. Drain and set aside.
  2. 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.
  3. Add curry paste and tomato puree, and cook, stirring, for 1 minute until fragrant.
  4. 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.
  5. Add all cooked vegetables, coat it well and cook for another 2 minutes until seafood is cooked through.
  6. 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.