Seafood Curry

Original Recipe by Amy Beh

300g prawns, trimmed
200g squids, cleaned
1 red chilli, seeded and sliced
2 stalks curry leaves
1 tsp mustard seeds (biji sawi)
2 slices galangal, lightly bruised
2 stalks lemon grass, lightly bruised
4–5 Tbsp oil
1 onion, cut into wedges
120ml water
100ml coconut milk

Combined ground spices (A)
5 fresh red chillies
20g dried chillies, soaked
100g shallots
3 Tbsp fish curry powder
1 Tbsp grated ginger

Seasoning
½–¾ tsp salt, or to taste
1 tsp ikan bilis stock granules
½ tsp sugar or to taste

Heat oil in a pan and fry mustard seeds until they start to pop. Add chilli, onion, curry leaves, lemon grass, galangal and combined ground spices (A). Sauté until fragrant and oil separates.

Put in prawns and water and stir-fry until prawns turn red. Add in squids and coconut milk and add seasoning to taste. Fry until gravy is thick. Dish out and serve immediately.