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Seafood curry is the fusion of two seemingly unrelated ingredients, yet it creates a dish with an incredibly delicious and unique flavor. Check it out now!
Seafood and curry may seem unrelated at first glance, but when cooked together, they transform into a dish with a uniquely delicious and aromatic flavor profile. The distinctive sweetness of the seafood combines with the spicy heat of the curry, mixed with a touch of creamy coconut milk, all blending together to create a weekend feast that is both adventurous and nourishing for the entire family.
Seafood curry boasts the delightful aroma of fresh seafood infused with rich and creamy curry sauce, perfect when paired with bread or noodles. Join PasGo - the first restaurant booking app in Vietnam, to discover how to cook up this enticing dish!
Ingredients for seafood curry:
- 200g shrimp
- 200g squid
- 50g scallops
- 500g clams
- 1 sweet potato
- 50g edamame
- 1 eggplant
- 1 tablespoon curry powder
- 1 can of coconut water 400ml (or the juice squeezed from 1 coconut)
- 1/2 fragrant lemon
- 1 large piece of ginger, equivalent to the size of your thumb
- 1 clove of garlic
- 1 purple onion
- 2 stalks of lemongrass
- 1 handful of dried curry leaves
- Seasonings: Bouillon powder, salt, sugar, sesame oil
How to cook seafood curry:
- Clean and lightly score the squid tubes, then cut into rectangular pieces. Leave shrimp with or without shells. Soak clams in water overnight, rinse in the morning, and drain.
- Cut sweet potatoes and eggplants into chunks about 4-5cm long. Cross-cut the edamame. Cut the fragrant lemon into quarters.
- Finely chop the purple onion and garlic. Peel and finely chop the ginger as well.
- Heat a little sesame oil in a pot over medium heat. Sauté the purple onion, garlic, and ginger until fragrant, then add the curry powder and toast until fragrant and golden brown.
- Next, add the pomegranate seeds and stir-fry evenly. When fragrant and slightly cooked, add the coconut water, lightly crush and tie the lemongrass into a bundle, and add it along with the handful of curry leaves.
- Once the water returns to a boil, add the sweet potatoes and simmer over low heat until the sweet potatoes are slightly tender.
In a deep pan, combine seafood, a splash of water, some ginger, and lime leaves. Cover and cook over high heat until the clams open. Then transfer the seafood broth to a curry pot.
Once the potatoes are slightly tender, add green beans and eggplant. Continue cooking until the vegetables are soft, then add the seafood and season to taste. For a slightly tangy flavor, squeeze in some lime; for sweetness, add a pinch of sugar.
Finally, ladle the seafood curry into a bowl and serve hot with bread or rice noodles. Enjoy the deliciousness of this seafood curry! Seafood curry, chicken curry, shrimp curry, and fish head curry are all beloved dishes in the Lion City: Singapore. In Saigon, you can indulge in these popular Singaporean delicacies at Lion City restaurant.
With two locations, Lion City brings the finest of Singaporean cuisine to Saigon. Lion City restaurants promise to be a warm haven for food enthusiasts. Don't forget to book a table through PasGo to enjoy the best deals from Lion City!
Check out the latest deals from the Lion City restaurant chain RIGHT HERE!
Compiled by Sương Mai from Internet – PasGo.vn
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