Shellout Kari Kandar

22 Ramadhan 1439H

Shellout Kari Kandar

Servings 10

Ingredients
  

  • 200 gm #IbuSegalaRempah
  • 50 gm Fish Curry powder Mix with a little water to form a paste
  • 2 tbsp Pounded Cashew nut
  • 1 tbsp Chili powder, optional For that extra kick
  • 2 pc Anchovy stock cube
  • 3 Sprigs Curry Leaves
  • 2 bowl Shell out stock*
  • 3 tbs Oil to tamper the curry leaves

Shellout stock*

  • 2 litre Water, in a stock pot
  • 2 ears Corn Cut into 10 pieces
  • 1 Brocoli
  • 1 pc Carrot Cut into chunks
  • 1 KG Crab Cut into piecves
  • 500 gm Mussels
  • 250 gm Prawn
  • 250 gm Other choices of shellfish or seafood

Optional Shellout items

  • 15 Boiled Quail Eggs
  • 20 Cherry Tomatoes

Instructions
 

  • Put to boil 2 litres of water in a srock pot. Add 1 tsp salt, add in the corn and let it cooked for about 5 minutes. Removed and set aside.
  • Blanched the carrots and broicoli florets. Remove and set aside,
  • Add the seafood items and allow them to cook in the stock pot. Do not overcooked them. Remove and set aside.
  • In a large wok, heat oil. Add in the curry leaves, tamper for 30 seconds. Add the #IbuSegalarempah and curry paste. Add a little Shellout stock. Stir.
  • Cooked till oil separates, add about 2 bowls of stock the pounded cashew nut, alloww it to simmer. Add in the Anchovy stock, Seasoned to taste.
  • Mixed in the Shellout items. Ready to be served with rice or bread.

Notes

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