Seafood Curry Stew Recipe | Bosch Home Appliances

Seafood Curry Stew

Overview

Difficulty: Medium

Servings: 1-2

Preparation Time: 120 mins

Cooking Time: 50 mins

Download Recipe

Ingredients

Curry Stew

Seafood Stock

8 slices of baguette bread
1 tablespoon of butter
5 fresh tomatoes (boiled and skin removed)
2 stalks of fresh coriander leaves (chopped, retaining the roots – used as garnish)
6 red chillies (seedless and sliced)
2 slices of ginger (without skin)
2 red onions chopped
4 pieces of fresh basil leaves
3 cloves of garlic
¼ cup of water
2 tablespoons of olive oil
2 tablespoons of fish curry powder diluted with 1 cup of water
2 fish fillets (cut into 3cm cubes)
300g of peeled prawns (retain the shells for the seafood stock)
6 - 8 green mussels
2 Thai eggplants, cut
200ml of seafood stock
2 teaspoons of light soy sauce
2 tablespoons of palm sugar (Gula Melaka)
¼ cup of coconut milk
2 teaspoons of salt
3 fresh tomatoes (cut)

1 tablespoon of olive oil
Peeled prawn shells
200g of shellfish (optional)
3 cloves of garlic, remove skin
1 big onion, cut
3 cloves garlic, remove skin
1 stalk of lemongrass
2 stalks of spring onion
3 pieces of basil leaf
1 teaspoon of salt
1 teaspoon of pepper
400ml of water

Methods

1. In a pot, heat half tablespoon of olive oil. Place all seafood stock ingredients in excluding the water.

2. Sauté for 10 minutes until fragrant then add in the water to boil for 2 hours until the stock liquid reduces to half.

3. Spread some butter and chopped coriander leaves on all baguette slices.

4. Bake in the oven for 20 minutes at 175˚C until golden brown.

5. In the meantime, place fresh tomatoes into the Bosch food processor blender and pulse to blend into a chunky puree. Remove and set aside.

6. In a heated pan, sauté red chillies, coriander root, ginger, onions, basil leaves and garlic for 10 to 15 minutes until fragrant. Place in the Bosch kitchen machine blender, add in ¼ cup of water and blend on speed 2 until it becomes a smooth chilli paste.

7. In a heated pot, add in the olive oil, remaining butter, tomato puree and chilli paste. Sauté for 5 minutes then add in the diluted curry powder and simmer for another 5 minutes.

8. Add fish, prawn, mussels and eggplant and cook for 10 minutes.

9. Add in seafood stock and allow to simmer for 20 minutes over medium fire.

10. Add in light soy sauce and palm sugar. Stir until well mixed and add in the coconut milk and salt; simmer for another 3 minutes.

11. Add in 3 fresh tomatoes and stir well.

12. Garnish with chopped fresh coriander leaves and serve immediately with toasted baguette slices.

Special thanks to Irene Jansen