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MCM4 Styline Food Processor
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Seafood Curry Stew

Ingredients:

Curry Stew
  • 8 slices baguette bread
  • 1 tablespoon butter
  • 5 fresh tomatoes (boiled and skin removed)
  • 2 stalks fresh coriander leaves (chopped, retaining the roots – used as garnish)
  • 6 red chillies (seedless and sliced)
  • 2 slices ginger (without skin)
  • 2 red onions chopped
  • 4 pieces fresh basil leaves
  • 3 cloves garlic
  • ¼ cup water
  • 2 tablespoons olive oil
  • 2 tablespoons fish curry powder diluted with 1 cup water
  • 2 fish fillets (cut into 3cm cubes)
  • 300 grams peeled prawns (retain the shells for the seafood stock)
  • 6 - 8 green mussels
  • 2 Thai eggplants, cut
  • 200 ml seafood stock
  • 2 teaspoons light soy sauce
  • 2 tablespoons palm sugar (Gula Melaka)
  • ¼ cup coconut milk
  • 2 teaspoons salt
  • 3 fresh tomatoes (cut)
Seafood Stock
  • 1 tablespoon olive oil
  • Peeled prawn shells
  • 200 grams shellfish (optional)
  • 2 carrots, cut
  • 1 big onion, cut
  • 3 cloves garlic, remove skin
  • 1 stalk lemongrass
  • 2 stalks spring onion
  • 3 pieces basil leaf
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 400 ml water

Method:

In a pot, heat half tablespoon of olive oil. Place all seafood stock ingredients in excluding the water.
Sauté for 10 minutes until fragrant then add in the water to boil for 2 hours until the stock liquid reduces to half.
Spread some butter and chopped coriander leaves on all baguette slices.
Bake in the oven for 20 minutes at 175˚C until golden brown.
In the meantime, place fresh tomatoes into the MCM 4 blender and pulse to blend into a chunky puree. Remove and set aside.
In a heated pan, sauté red chillies, coriander root, ginger, onions, basil leaves and garlic for 10 to 15 minutes until fragrant. Place in MCM 4 blender, add in ¼ cup of water and blend on speed 2 until it becomes a smooth chilli paste.
In a heated pot, add in the olive oil, remaining butter, tomato puree and chilli paste. Sauté for 5 minutes then add in the diluted curry powder and simmer for another 5 minutes.
Add fish, prawn, mussels and eggplant and cook for 10 minutes.
Add in seafood stock and allow to simmer for 20 minutes over medium fire.
Add in light soy sauce and palm sugar. Stir until well mixed and add in the coconut milk and salt; simmer for another 3 minutes.
Add in 3 fresh tomatoes and stir well.
Garnish with chopped fresh coriander leaves and serve immediately with toasted baguette slices.

Special thanks to Irene Jansen

 
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