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Malaysian Curry : Portuguese Grilled Seafood

Ingredients A

  • 100g stingray fish
  • 3 medium prawns
  • 2 pieces squid
  • 1 piece aluminum foil
  • 1 piece banana leaf
  • 100g shallots
  • 50g garlic
  • 2 candlenuts
  • 1 teaspoon belacan
  • 200g chili paste
  • ½ big onion (sliced)

Ingredients B

  • 50g long beans
  • 50g brinjal
  • 50g lady's finger
  • ½ torch ginger
  • 1 stalk lemongrass

Ingredients C

  • 3 tablespoons sugar
  • Lime juice, to taste
  • Salt, to taste

Method for Cooking Portuguese Grilled Seafood:

  1. Grind shallots, garlic, candlenuts and belacan.
  2. Heat up ½ cup of oil in pot, fry ground Ingredients, chili paste, sugar and salt until fragrant.
  3. Put banana leaf on aluminum foil, add in 2 tablespoons sambal ingredients.
  4. Arrange seafood and Ingredients B on top, cover with sambal and wrap it up.
  5. Bake at 200C in the oven for 15 minutes or until cooked. Remove and coat with some lime juice, serve with big onion.


You can use a hot plate to fry if you do not have an oven.

Malaysian Curry

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Last Updated: 24/07/2011