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Seafood Curry

Seafood Curry – Recipes

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Ingredients

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Seafood Curry:

  • Coconut milk 750.0 ml
  • Coconut, cream 750.0 ml
  • Knorr Professional Multipurpose Yellow Spice Mix Paste (6x600g) 150.0 g
  • Lemongrass stalks, crushed 100.0 g
  • Curry, leaves 10.0 g
  • Turmeric leaves or bay leaves 3.0 pc
  • Knorr Professional Chicken Stock Powder (6x1kg) 3.0 g
  • Water, as needed 200.0 ml

Seafood:

Garnish:

  • Long red chilies, torched 10.0 pc
  • Curry, leaves 20.0 g
  • Coriander leaves 20.0 g
  • Lime wedges 300.0 g

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Preparation

  1. Seafood Curry:

    • Heat a thick layer of coconut milk and cream. Add the Knorr Professional Multipurpose Yellow Spice Mix Paste, along with the lemongrass, lime leaves and turmeric or bay leaves. Saute until fragrant.
    • Pour in the rest of the coconut milk and cream and bring to a boil.
    • Taste and adjust seasoning with Knorr Professional Chicken Stock Powder. Add water if necessary.

  2. Seafood:

    • For the fish filet: Season the fish fillet with Knorr Professional Fish Stock Powder and pepper.
    • Heat oil in a non-stick pan and pan-fry the fish until cooked through and the skin is crispy.
    • Remove the fish from the pan. Use the same pan to pan-fry or saute the rest of the seafood.

  3. To Assemble:

    • Bring the sauce back to simmer. Add the pan-fried prawns and squid to the sauce. Taste and adjust the seasoning of the sauce.
    • To assemble each plate, ladle the sauce on a soup plate along with 3-4 pcs of prawns and 2 pcs of squid for each portion. Place the fish fillet on one side of the plate, skin side up to keep the skin nice and crisp before serving.  

  4. Garnish:

    • Garnish with seared red chilies, additional lime curry or coriander leaves, and slices of lime.

  5. Chef’s Tip:

    • You can replace the Knorr Professional Chicken Stock Powder with Knorr Professional Fish Stock Powder in the Seafood Curry in the same amount.