Seafood Curry (Kari Ikan Udang Cumi-Cumi) Recipe

Seafood Curry (Kari Ikan Udang Cumi-Cumi) Recipes

Ingredients :

1 tbsp peanut oil

1/2 tsp ground turmeric

1 tsp ground coriander

1 cup coconut milk

1/4 cup water

2 tbsp lime juice

2 tsp palm sugar or brown sugar

2 lime leaves, shredded

400g ling fillets, diced

200g green prawns, heads removed and shelled

200g squid rings


Paste -

2 French shallots, chopped

2 cloves garlic, chopped

2 tsp root ginger; chopped

3 medium chilies, deseeded and sliced

1 lemongrass stalk, sliced

1/2 tsp salt

Method :

Grind or pound paste ingredients in a mortar with pestle or in a food processor. Heat oil in a wok or large frying pan. Add paste and cook for 1-2 minutes. Add turmeric and coriander and cook until aromatic. Add coconut milk, water, lime juice, palm sugar and lime leaves. Bring to the boil, add seafood and cook for 3-4 minutes or until seafood is tender. Serve seafood with noodles or rice.

Serves 4

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