Seafood Curry Recipe
Keep in mind I told you that I hardly ever make my curry from scratch mainly because you’ll find several excellent curry pastes readily obtainable in Malaysia? Go to any markets or stores 1 can discover a variety of selection of curry pastes–they commonly arrive packaged in little plastic bags. All you have to do is adding your meat or seafood to the curry paste and you will have a pot of sinfully good–and authentic–Malaysian Indian-style curries.
That being said, this seafood curry was prepared just that–from a seafood curry paste that I brought back from residence. The curry paste was really beneficial; there are mustard seeds, cardamons, cloves, and curry leaves in the paste–which are some from the secret spices/ingredients for a extremely beneficial pot of Indian-style curries…
For my US readers, you might be a lot more familiar with Thai or Indian curries provided here at Thai or Indian restaurants. Malaysian curries are really several. Unlike Thai curries, Malaysian curries are not sweet since coconut milk is utilised sparingly to complement the spices but not overshadow their tastes. Also, no sugar and fish sauce are added so you get the natural flavors in the ingredients–be it meat, chicken, fish, or other seafood. Malaysian curries are also heavier in spices and thus hotter. Compared for the Indian curries, Malaysian curries are also diverse since yoghurt isn’t utilized. The cooking model originated through the southern part of India, but had considering that been localized to a Malaysian taste.
Anyway, everytime I go home to Penang, I am sure to bring back loads of these curry pastes. They keep well within the fridge and last a handful of months. If you would like to uncover out a lot more about what brands I like, drop me a comment or email.
Enjoy!
