One Pot Seafood & Vegetable Curry

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One Pot Seafood & Vegetable Curry

Ingredients:


1 fish steak (about 350gm), washed then wiped dry
12 pcs large prawns, removed feelers and antennas, deveined, washed and wiped dry
You may also add other types of seafood such as clams, squids etc..

5 tbsp Cooking oil
1 red onion, sliced
2” ginger, julienned
2 lemongrass, bruised
A handful of curry leaves
3 tbsp fish curry powder

200gm long beans, cut into 3” length
8-10 pcs ladies fingers
6 pcs tofu puffs, halved
1-2 tomatoes, cut into wedges
200ml coconut milk
2-3 tbsp tamarind paste
800ml water
Salt and sugar, to taste
3 red bird eyes chillies, deseeded and bruised

Blended ingredients;
25 pcs dried red chillies, washed and deseeded
5 red chillies, deseeded
2 red onions, peeled and chopped
5 cloves garlic, peeled
1 lemongrass, chopped
3” galangal, chopped
2” turmeric, chopped
2” ginger
4 candlenuts
1 tsp cumin seed
1 tsp fennel seed
5 tbsp cooking oil

Method:

  1. Season the fish steak and prawns with some salt, set aside.
  2. Blend listed ingredients with cooking oil until it became a fine paste.
  3. Heat a pot/wok with cooking oil. Add in onion, ginger, lemongrass and curry leaves, stir until aromatic. Add in fish curry powder, tamarind paste and the blended ingredients, continue to stir for a few minutes or until the oil has separated. Pour in water, bring to a boil.
  4. Add in the long bean first, let simmer for 8-10 minutes. Then add fish, prawns, ladies finger and tofu puffs. Let it simmer for 7-8 minutes. Add in tomato wedges and coconut milk, bring to a boil. Season with salt and sugar. Adjust the taste accordingly, add more tamarind paste if you like it more sourish. Bring to a boil and add in the red bird eye chillies, then turn off the heat.