Ingredients for Seafood Curry Malu Curry
- Crabmeat
- Red Chilies
- Vegetable Oil
- 1 medium onion, chopped
- Garlic Cloves
- 2 tablespoons curry powder
- Fresh Gingerroot
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup sliced leeks
- Cod Fish Fillet
- Lemongrass
- 1 cup chopped tomatoes
- Limes, Juice Of
- 1/2 cup water (as needed)
- Cooked Rice
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How to Make Seafood Curry Malu Curry
- Prepare the seafood: Break 1 pound of crabmeat or shrimp into bite-sized pieces. Set aside.
- Handle chilies safely: Wear rubber or plastic gloves to protect your hands when handling fresh chilies. After handling, wash your hands thoroughly.
- Prep the chilies: Cut 2-3 fresh red chilies open lengthwise, remove seeds and pith, and finely chop.
- Sauté aromatics: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté until golden brown, about 5 minutes.
- Build the curry base: Stir in the chopped chilies, 2 tablespoons of curry powder, and 1 tablespoon of grated ginger. Cook for 2-3 minutes, stirring constantly.
- Add coconut milk and leeks: Pour in 1 (13.5 ounce) can of full-fat coconut milk and 1 cup of sliced leeks. Bring to a simmer and cook for 10 minutes.
- Add seafood and aromatics: Add the prepared crabmeat or shrimp, 1 pound of cod fillets cut into 1-inch pieces, and 2 stalks of lemongrass (bruised and thinly sliced, optional).
- Simmer the curry: Reduce heat to low, cover, and simmer for 10 minutes, shaking the pan occasionally to prevent sticking.
- Incorporate tomatoes: Stir in 1 cup of chopped tomatoes. Cook for another 5 minutes.
- Finish and serve: Season with the juice of 1 lime or lemon. Add 1/2 cup of water if needed to adjust consistency. Serve hot over steamed rice or couscous.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
14g
Fat
5g
Carbs
3g
