Malaysian-style Coconut Curry with Fresh Seafood

Ingredients

In the original Fijian dish, Te bua toro ni baukin, the main ingredients are taro leaves and coconut milk. However, in this adapted Malaysian version, the dish features a blend of Malaysian spices such as lemongrass, ginger, and turmeric, along with a variety of fresh seafood. The flavors and ingredients have been modified to align with the distinct taste profile of Malaysian cuisine. We alse have the original recipe for Te bua toro ni baukin, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 stalks of lemongrass, bruised 2 stalks of lemongrass, bruised
• 1 tablespoon (15g) Malaysian curry powder 1 tablespoon (15g) Malaysian curry powder
• 1 teaspoon (5g) turmeric powder 1 teaspoon (5g) turmeric powder
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 500g mixed seafood (prawns, fish, squid, mussels) 500g mixed seafood (prawns, fish, squid, mussels)
• 1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice or roti, for serving Steamed rice or roti, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, grated ginger, and bruised lemongrass stalks. Sauté until the onion becomes translucent and fragrant.
2. 2.
   Add the Malaysian curry powder and turmeric powder to the pot. Stir well to coat the aromatics with the spices.
3. 3.
   Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for 5 minutes to allow the flavors to meld together.
4. 4.
   Add the mixed seafood to the pot and stir gently to coat it with the curry sauce. Cook for 8-10 minutes, or until the seafood is cooked through and tender.
5. 5.
   Stir in the fish sauce, soy sauce, and lime juice. Taste and adjust the seasoning if needed.
6. 6.
   Remove the lemongrass stalks from the curry before serving.
7. 7.
   Garnish with fresh cilantro and serve the Malaysian-style Coconut Curry with Fresh Seafood hot with steamed rice or roti.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Malaysian curry powder — Look for Malaysian curry powder in specialty Asian grocery stores or online. If unavailable, you can substitute with a combination of regular curry powder and ground coriander.

Tips & Tricks

• For a spicier curry, add a chopped red chili or a teaspoon of chili flakes.
• Feel free to customize the seafood selection based on your preferences and availability.
• To enhance the flavor, marinate the seafood in a mixture of lime juice, salt, and pepper for 15 minutes before adding it to the curry.
• If you prefer a thicker curry, simmer it uncovered for a few extra minutes to allow some of the liquid to evaporate.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Malaysian-style Coconut Curry with Fresh Seafood hot with steamed rice or roti. The fragrant curry sauce pairs perfectly with the fluffy rice or the soft and flaky roti, creating a satisfying and complete meal.

Presentation advice

Garnish the curry with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in a vibrant bowl or on a decorative plate to showcase the beautiful colors of the seafood and the rich curry sauce.