Name: Shellout Kari Kandar
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; 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; 15 Boiled Quail Eggs; 20 Cherry Tomatoes

22 Ramadhan 1439H

Shellout Kari Kandar

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Servings

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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