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Seafood Curry Recipe
Seafood Curry
by Kiddie Chef Eco Feria

The search is on for the finest young amateur chef in the country via this kiddie cooking reality show hosted by Judy Ann Santos-Agoncillo and judged by world-renowned Filipino culinary experts.

Curry is one of the best dishes you will ever have especially if you love different mix of spices,  just imagine mixing that with different types of seafood it will surely be an explosion of different flavours in every bite. 


kusina ingredients
  • 200g Creamy Dory fish fillet
  • 200g medium-sized shrimps, deveined
  • 3 tbsp olive oil
  • 15 pc large scallops, removed from  shell (reserve shells for plating)
  • 1 medium-sized onion, roughly chopped
  • 3 tbsp. cornstarch
  • 1 ginger, grated
  • 4 cloves garlic , crushed
  • 2 pcs dried chillies, sliced thinly
  • 400 ml fresh coconut cream
  • 1 tbsp. fish sauce
  • 1 small  bell pepper (red or green) , cut into 1/2 inch small cubes
  • juice from 1 fresh lime
  • freshly ground black pepper
  • two basil leaves , chopped
  • two large basil leaves (whole) for plating
  • two giant capsicums , for plating (Make sure that capsicums can stand on their own)
  • Thai curry paste

kusina instructions 
1. Heat 3 tbsp olive oil into a non stick pan.

2. Slice fish fillet into 1-inch squares. Coat with cornstarch. Add fish fillet squares to pan. Cook each side for about 2 minutes. Set aside. Leave the oil in the pan.

3. Add deveined shrimp to heated wok. Cook for about 30 seconds or until slightly pink in color. Do not overcook. Remove  cooked shrimps and set aside.

4 . Add chopped onions, ginger and garlic and dried chilies.  Cook until garlic is slightly brown.

5. Add curry paste.  Cook until oil from curry paste separates.

6. Add coconut cream.  Add fish sauce , black pepper and chopped basil leaves . Cook until it boils.  Add scallops, fish fillet and cubed bell pepper.  Add all except two shrimps.(The two excluded shrimps will be used for plating)

7. Wait for mixture to boil again. Let simmer for 2-3 minutes. Make sure mixture does not dry out. (Add a tbsp of water if it does. ) Drizzle with lime juice.

8. Slice top of giant capsicums. Remove the seeds but reserve the tops. Place capsicums on top of a flat plate.

9. Halve seafood curry and transfer each half to the two giant capsicums . Place two shrimps on top of  one of the capsicums with the seafood curry.  Place the two whole basil leaves on top of the other one. Place capsicum covers where desired (on top or at the side).

10. Place two scallop shells on the plate. Put fish sauce on one scallop shell . Place sliced lime on top of the other scallop shell. Place excess seafood curry into separate bowl.


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