Name: Seafood Curry (Malu Curry)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 1 lb crabmeat or 1 lb peeled and cooked shrimp; 3 fresh red chilies; 3 tablespoons vegetable oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 2 tablespoons medium-hot curry powder; 1 ounce fresh gingerroot, grated; coconut milk, 2 cans (7-3/4 oz. ea); 1/2 leek, cut into 1/2-inch slices; 1 lb cod fish fillet, cut into pieces; lemongrass, to taste, inner white root section, if desired; 2 medium tomatoes, peeled & cut into wedges; 1 limes, juice of or 1 lemon; water, as needed; cooked rice or couscous

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Recipe by Bayhill

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Seafood Curry (Malu Curry) created by Outta Here

Posted for the Zaar World Tour-Sri Lanka. From the "Best of International Cooking" cookbook. I haven't made this, but you can't go wrong with seafood and curry!

Ready In:: 1hr 5mins
Serves:
Units:

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ingredients

1 lb crabmeat or 1 lb peeled and cooked shrimp
3 fresh red chilies
3 tablespoons vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons medium-hot curry powder
1 ounce fresh gingerroot, grated
coconut milk, 2 cans (7-3/4 oz. ea)
¹⁄₂ leek, cut into 1/2-inch slices
1 lb cod fish fillet, cut into pieces
lemongrass, to taste, inner white root section, if desired
2 medium tomatoes, peeled & cut into wedges
1 limes, juice of or 1 lemon
water, as needed
cooked rice or couscous

directions

Break crabmeat or shrimp into pieces; set aside.
To handle fresh chilies, cover your hands with rubber or plastic gloves; after handling, do not touch your face or eyes. Cut chilies open lengthwise; remove seeds and pith. Chop chilies.
Heat oil in a large skillet. Add onion and garlic; sautè until golden. Stir in chopped chilies, curry powder and gingerroot. Stirring constantly, cook 2 to 3 minutes. Stir in coconut milk and leek. Simmer 10 minutes. Add crabmeat or shrimp, cod and lemon grass, if desired. Cook 10 minutes over low heat, shaking pan occasionally to prevent burning. Add tomatoes; cook 5 minutes longer. Season with lime or lemon juice; add enough water to moisten ingredients, if necessary. Serve with rice or couscous.

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RECIPE MADE WITH LOVE BY

@Bayhill

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@Bayhill

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"Posted for the Zaar World Tour-Sri Lanka. From the "Best of International Cooking" cookbook. I haven't made this, but you can't go wrong with seafood and curry!"

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review by Oskarduck

2/27/2013

Rating this as fair is being generous; I almost thought we would have to forget eating this and go out for dinner. I used less than half of the prescribed amount of curry, 2/3 the amount of ginger, 1/4 the amount of chilis, and that provided the right amount of heat for me (and I like spicy). Meanwhile, it was all my daughter could do to eat this (she doesn't like spicy). But that isn't my main concern. There was a lot of flavor, but it was more weird than good. Of course, that is a personal taste thing. But there was no depth of flavors or layering of flavors. I thought it was strange that there was no seasoning mentioned in the recipe so I did depart from the recipe and add some fish sauce which helped but not enough for me to call this anywhere near good.

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photo by Outta Here

2/11/2007

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review by Outta Here

2/10/2007

Delicious! What a nice blend of flavors. I used shrimp, and tilapia instead of cod. This is a keeper! Thanks for posting.

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creation by Bayhill

6/17/2006

Posted for the Zaar World Tour-Sri Lanka. From the "Best of International Cooking" cookbook. I haven't made this, but you can't go wrong with seafood and curry!