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Indonesian Curry : Indonesian Curry Seafood


Ingredients A
  • 5 tablespoons oil
  • 1 stalk lemon grass, crushed
  • 5 sprigs curry leaves
  • 1 pandan leaf, shredded and knotted
  • 250g squids, remove membrance and innards
  • 250g prawns, deveined
  • 300g fish fillet, sliced
  • 3 tablespoons lime juice
  • Sugar to taste
  • 500ml coconut milk
  • 2 green chilies, sliced
  • 2 red chilies, sliced

Ingredients B (Paste)

  • 7 red or dried chilies
  • 2 tablespoons coriander
  • ¼ teaspoon aniseed, roasted
  • ½ teaspoon cumin powder
  • 1 tablespoon shredded coconut
  • ½ tablespoon dried carambola
  • 2 teaspoons ginger, chopped
  • 1 teaspoon turmeric powder
  • 2 cloves garlic
  • 5 shallots
  • Salt to taste


Method for Cooking Indonesian Curry Seafood:

  1. To make Paste: Place Ingredients B into a food processor and blend until a fine paste is formed. Remove and set aside.
  2. Heat oil in wok, add in ground paste, lemon grass, curry and pandan leaves, stir-fry till fragrant, add in seafood, lime juice and sugar.
  3. Pour in coconut milk, mixed well and simmer over low heat till cooked.
  4. Garnish with chilies and ready to serve hot.

Tips: If the dish is replaced by meat or poultry, leave out the lime juice. It is best enjoyed with steaming hot rice or nasi lemak.

Indonesian Curry

 
 
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Last Updated: 24/07/2011