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Seafood Curry
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4.56 from 9 votes

Seafood Curry (Malaysian Indian-Style)

"Seafood Curry Recipe (Malaysian Indian-Style): The cooking style originated from the southern part of India, but had since been localized to a Malaysian taste.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Seafood
Cuisine: Malaysian Recipes
Keyword: Seafood Curry
Servings: 4 people
Author: Bee Yinn Low

Ingredients

  • 1 pack seafood curry paste
  • 6 large prawns
  • 6 squids
  • 6 scallops
  • 1/2 lb (250g) seabass fillet cut into small cubes/pieces
  • 1 tomato cut into wedges
  • 2 tablespoons coconut milk
  • 1 tablespoon tamarind pulp soaked in 4 tablespoons water and extract the juice
  • 2 shallots peeled and sliced
  • 1 1/2 cups water
  • 1 tablespoon oil
  • Salt to taste
  • 1 sprig curry leaves optional

Instructions

  • Heat a pot and sauté the shallots until aromatic. Add the curry paste and stir quickly. Pour in 1 1/2 cups of water and bring to a boil. Then add the seafood, cover the pot, and cook until done. Stir in the coconut milk and add salt to taste. Serve hot.

Nutrition

Serving: 4people | Calories: 142kcal | Carbohydrates: 7g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 138mg | Potassium: 351mg | Fiber: 1g | Sugar: 3g | Vitamin A: 359IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 1mg