Seafood Curry (Kari Seafood)
Seafood Curry (Kari Seafood)
Savour this quick and easy seafood curry recipe by Ili Sulaiman from Home Cooked: Malaysia.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 2 servings
  • 4 blue Crabs cut into 4
  • 300 grams Clams
  • 300 grams Mussels
  • 500 grams large Prawns
  • 500 grams small to medium size Squid
  • 4 medium size Shallots
  • 8 cloves Garlic
  • 3 sprigs Curry leaves
  • ¼ teaspoon Mustard seeds
  • 1 Star anise
  • 1 stick Cinnamon stick
  • ½ teaspoon Fennel seeds
  • ½ teaspoon Cardamom
  • ½ teaspoon Coriander seeds
  • 6 tablespoons Curry powder
  • 2 tablespoons Fennel powder
  • 1 golf ball size Tamarind paste
  • 4 cups of Water
  • Sea salt to taste
  • 3 Tomatoes
  • 6 Okra
  • 6 tablespoons organic Coconut oil
  1. Blend garlic and onion until it becomes a paste
  2. Clean all seafood and set aside
  3. In a big pot, add in coconut oil and adjust heat to medium. Once hot, add in mustard seeds, star anise, cinnamon stick, fennel seeds, cardamon, coriander seeds and curry leaves and fry for a few seconds until mustard seeds pop
  4. Add in ground ingredients and fry for a few minutes until fragrant
  5. In a bowl, add in curry powder and fennel powder and add a bit of water and mix well. Add this mixture to the the pot and bring temperature to a low. Add in water if the mixture is too dry and starts to burn. Maybe a few tablespoons of water. Fry until fragrant and oil starts becoming red
  6. In a bowl add in tamarind paste with 2 cups of water and mix well. Add this to the pot and stir for the next 5 -8 minutes
  7. Leave for a few minutes to bubble, once oil has risen to the top and is red, turn up the heat so it starts bubbling rapidly. Add in crabs, clams, mussels, prawns, cut up squid and tentacles, count to ten and add in tomato wedges and okra and shut the lid and turn off the fire
  8. Leave the pot to sit for at least 20 minutes before opening it up to serve

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