- Curry Paste
- 135ml Vegetable oil
- 1½ Curry leaves
- 135g Shallot paste
- 105g Yellow curry paste
- 45g Blue ginger paste
- 20g Garlic paste
- 45g Lemongrass paste
- 30g Dried chilli paste
- 30g Fresh chilli paste
- 10g Belachan shrimp paste
- 30g Fish curry powder
- 8g Turmeric powder
- 10g Dried shrimp powder
- 20g Candlenut powder
- 150g Transparent rice noodles
- 300ml Carnation milk
- 150g Coconut milk
- 1200ml Shellfsh stock
- Scottish Seafood
- 150g Squid, trimmed and cut into 1" rings
- 150g Scallop meat
- 150g Langoustine tail meat
- 150g Mussel meat from about 1kg mussels
- Vegetable Garnish
- 120g Tomato, diced
- 120g Aubergine, fnely chopped
- 120g Okra, fnely chopped
- 120g Onion, fnely chopped
- To taste Chicken powder
- To taste Salt
Scottish Seafood Lemak Curry
Scottish Seafood Lemak Curry
Recipe by Executive Chef Tony Khoo, Marina Mandarin Hotel, Singapore
Serves 6
Ingredients
Method
Scottish Seafood
1. Steam the mussels until open then remove the meat.
2. Blanch the langoustines in boiling salted water for 2 minutes then remove the tails from the shells.
3. Trim the squid and cut into 1 inch rings.
Vegetable Garnish
1. Heat oil in a large saucepan, then add curry leaves and pastes. Fry over a low heat for 15 minutes until combined.
2. Add in fsh curry powder, turmeric powder, dried shrimp, candlenut and belachan and fry for a further 5 minutes until the mixture is fragrant.
3. Pour in the shellfsh stock, bring to boil and simmer for 20 minutes.
4. Add in the squid, scallops, rice noodles and vegetables. Cook for a further 6 minutes before adding the coconut and carnation milk.
5. Season with chicken powder and salt to taste.
6. Finally, add the mussels and langoustine last and allow to warm through.
7. Gently sweat the vegetable garnish together in a little oil for 2-3 minutes.
To Serve
Ladle the curry into individual bowls and garnish with the lightly cooked vegetables.
Serve immediately.
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