This was spicy and delicious! My first Malaysian curry. I followed the recipe almost exactly except I didn’t notice that it called for ;fish" curry powder when I made my shopping list but I
managed to find a recipe for Malaysian fish curry powder on the Internet. I also followed Fuji’s suggestion that I make it to taste and did not add the whole amount of tamarind water thinking it might be too sour for my taste. I added two small cubes of palm sugar that gave it all a nice balance.
INGREDIENTS
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
COOKING INSTRUCTIONS
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
