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Tim Anderson's Malaysian Seafood Curry

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Tim Anderson's Malaysian Seafood Curry

Ingredients

  • 1 tsp belacan
  • 1 tbsp sambal
  • 4 shallots
  • 4 cloves garlic
  • 2 bird's eye chillis
  • 20 chantennay carrots, or 5 carrots cut into quaters
  • 3 tbsp vegetable oil
  • 1 l (1.8pints) coconut milk (400ml for the rice)
  • 80 g (2.8oz) malaysian fish curry powder
  • 16 mussels
  • 20 cockles
  • 12 baby octopi or baby squid
  • 4 softshell crabs
  • 1 cup flour
  • 1 pinch salt
  • 750 ml (26.4fl oz) vegetable oil for deep-frying
  • 1 lime
  • 2 cups rice
  • 100 ml (3.5fl oz) water
  • 4 sprigs coriander
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Published 2014-09-09 18:54:36 (2 years ago).

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