Remember I told you that I hardly ever make my curry from scratch because there are many good curry pastes readily available in Malaysia? Go to any markets or stores one can find various selection of curry pastes–they usually come packaged in small plastic bags. All you have to do is adding your meat or seafood to the curry paste and you will have a pot of sinfully good–and authentic–Malaysian Indian-style curries.
That being said, this seafood curry was prepared just that–from a seafood curry paste that I brought back from home. The curry paste was very good; there are mustard seeds, cardamons, cloves, and curry leaves in the paste–which are some of the secret spices/ingredients for a very good pot of Indian-style curries…
For my US readers, you might be more familiar with Thai or Indian curries offered here at Thai or Indian restaurants. Malaysian curries are quite different. Unlike Thai curries, Malaysian curries are not sweet because coconut milk is used sparingly to complement the spices but not overshadow their tastes. Also, no sugar and fish sauce are added so you get the natural flavors of the ingredients–be it meat, chicken, fish, or other seafood. Malaysian curries are also heavier in spices and thus hotter. Compared to the Indian curries, Malaysian curries are also different because yoghurt isn’t used. The cooking style originated from the southern part of India, but had since been localized to a Malaysian taste.
Anyway, everytime I go home to Penang, I am sure to bring back loads of these curry pastes. They keep well in the fridge and last a few months. If you would like to find out more about what brands I like, drop me a comment or email.
Enjoy!
Other Curry Recipes:
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Based on 18 Review(s)
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Rebecca Lee
We are lucky to have so many brands of instant curry paste sold in the market in Penang. I often bring some when I travel !! It is really easy and fast and a meal is ready !! “Brahim ” has many types of curry paste & Mak Nyonya brand curry ayam paste is from Penang I think, the curry is very nice.
For the fish curry, add in some lady fingers or egg plant will make the curry more balance. Curry leave is a must if you cook Indian Curry and must fry them in oil otherwise the aroma will not released.
Must not add in all the seafood at one time, add in those need longer time to cook first then the last one which needs lest time to cook !! Otherwise all the seafood will be hard [email protected]@~~, SO it is better not to cook mixed seafood curry. Fish curry, sotong curry or prawns curry instead!!
Manish Sharma
Looks wonderful. Seafood curries are all time favourites. I am loving the way you made this curry.
ruth
Photos say it all yuumm. I an Aussie devotee and have passed your web address to many fellow gourmands, can you please advise types of ready made curry pastes you use (Thai and Malay) so I can attempt to find them here. Ruth
hai san tuoi tuoi song tphcm
I love to eat curry, seafood curry is an attractive dish. I will try to change shrimp with clam. Thanks for your recipe