I made seafood curry based on fish head curry simply because I just want chunks of seafood swimming around in my curry broth and not wanting to fight with the fish heads using my spoon or even bare hands.
This is my interpretation on seafood curry — In a smooth milky orange liquid which is bubbling away, lots of seafood and vegetables are waiting to fulfil the urge of “Be Mine” on the first encounter. The curry broth has to be milky and when swallowed, it will just glide, yes, I mean glide… down the throat leaving scent of curry and lightly stinging the throat with its spiciness. The combination of vegetables and seafood has just made the curry broth merrier and bring out many levels of taste which I think our tongue won’t be able to solve the puzzle instantly.
If you have a claypot or maybe an enamel pot, use it. The good thing about using a claypot is that the food that stays in the claypot remain warm until the end of your meal. Well, it will not be if you take hours to finish your meal. Curry is one of the food that needs to stay hot/warm till the end. It is just exciting to have every bite of it HOT. The feeling of getting torched and stung by the hot broth along with the curry taste is intriguing.
Now, do this… spoon up rice. Drizzle the milky orange gold liquid onto the hot steamed rice. Wait a bit so that the rice can absorb the curry broth, put a piece of tofu puff on it… Wait a bit more… Now put this whole godly combo in your mouth. How do you feel? I don’t know about you yet but I am about to faint. Here! A photo, go ahead and drool…
I really don’t want it to end. I want a constant supply and I want to eat until I drop.
Seafood Curry in Claypot (serves 2)
- Soup Stock:
- 1 chicken carcass
- 100g of pork bones
- 5 shrimp heads and shells
- 2 teaspoon of vegetable oil
- ¼ teaspoon of white pepper
- 1 litre of water
- Curry Paste:
- 15g of dried shrimp + 4.5 tablespoon of water for soaking
- 100g of red dried chilli paste made by blending (about there)
- 20 dried red kashmiri chilli, boiled and softened
- 4.5 tablespoon of water used from soaking the dried shrimp
- 1 small red onion, about 20g, chop finely
- 2 cloves of garlic, chop finely
- ½ tablespoon of Baba’s fish curry powder
- ½ tablespoon of Baba’s meat curry powder
- 2 teaspoon of dried shrimp paste
- 1 teaspoon of sugar
- ½ teaspoon of salt
- ¼ cup of vegetable oil
*You will get about 150g of curry paste
- Seafood Curry:
- 2 teaspoon of vegetable oil
- 150g of curry paste
- 5 prawns, heads and shells removed for making soup stock
- 1 squid, cut into 1cm thick
- 200g of fish fillet, cut into 2×0.5 inches
- 1 eggplant, cut into 2×0.5 inches
- 5 okras
- 2 long beans, cut into 3cm long
- 10 tofu puffs
- 5 curry leaves
- 2 tablespoon of coconut milk
- ½ + ¼ cup of evaporated milk
- Salt to taste (I used about 1.5 teaspoon)
- ½ teaspoon of sugar
Making the soup:
- In a pot, put in the chicken carcass and pork bone. Pour in water to cover these ingredients.
- Turn on the heat and let it boil. Once boiled, let it continue for about 10 minutes.
- Drain off the water. Wash the chicken carcass and pork bone until running water. Clean the pot too.
- Heat up the pot on medium high heat. Put in the oil and let it let it heat up.
- Put in the prawn heads and shells. Fry until the heads and shells turn yellow and orange oil starts forming.
- Fill up the pot with 1 litre of water. Put in the cleaned chicken carcass and pork bones.
- Turn to high heat and let it boil.
- Once it started to boil, turn the heat to low and boil for 1 hour.
Making the curry paste:
- Wash and soak the dried shrimp in 2 tablespoon of water for about 5 minutes. Retain the water for blending the dried chilli.
- Chop the dried shrimp finely.
- Blend the softened dried chili and dried shrimp together with 4.5 tablespoon of water. Use 100g of this blended chilli paste. The rest can be kept in airtight container and store in fridge for up to a month.
- Heat up your saucepan on medium high heat. Put in the oil and let it heat up. Then put in onion and garlic. Fry until the onion & garlic turns to light golden color.
- Add in the blended chili paste, salt and sugar, dried shrimp paste. mix well. Turn to low heat and stir occasionally so that it doesn’t stick to the bottom of the pot. Continue to cook until you see red oil starts seeping out from the chilli paste. Take about 10-15 minutes.
- Add in both curry powder and turn to high heat. Stir frequently and continue for about 1 minute. That’s done. It will look like this.
Making the Seafood Curry:
- Cut the eggplant to 2 x 0.5 inches in size. Fry the eggplants in oil until slightly brown and set aside.
- Heat up the claypot on medium high heat. Put in the curry paste and fry for about 1 minute. Put in the curry leaves and fry for about 30 seconds.
- Use 2 teaspoon of oil to fry both paste and curry leaves together for 1 minute.
- Add in 3 cups of the soup. Let the soup boil. Then pour in the evaporated milk and coconut milk. Let it get to boil again.
- Add in all the vegetables except the tofu puff. Let it cook for about 2 minutes.
- Add in all the seafood and tofu puffs. Cook until boiling and continue for about 2 minutes
- Serve with hot steamed rice. Yum!