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.
Servings: 4 people
Calories: 150kcal
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 up a pot and saute the shallots until aromatic. Add the curry paste into the pot and do a few quick stirs. Add 1 1/2 cups water and bring it to boil. Then add the seafood, cover the pot until cooked. Add the coconut milk and salt to taste. Serve hot.
Nutrition
Serving: 4people | Calories: 150kcal | Carbohydrates: 7g | Protein: 16g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 208mg | Fiber: 1g | Sugar: 4g