Recipes - Malaysian & Singaporean

Seafood Curry
Seafood Curry


Squids, fish and green prawns in a hot Singaporean curry sauce makes for a perfect delicious winter warmer.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

1 can Yeo's Singapore Hot Curry Sauce
2 squids
4 tbsp cooking oil
80g onion (chopped)
10 green prawns (peeled and deveined)
2 fish fillets (cut 10cm)
2 tomatoes (quartered)
to taste salt (to taste)




Steps:
  1. Clean and cut the squids to desired size. Cut criss-cross lines on the squid slices.
  2. Fry onions in hot oil until brown.
  3. Add rest of the seafood and tomatoes. Stir-fry until almost cooked.
  4. Add in Singapore hot curry sauce and bring to the boil. Serve hot.

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Seafood Curry

Seafood Curry

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Squids, fish and green prawns in a hot Singaporean curry sauce makes for a perfect delicious winter warmer.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

1 can Yeo's Singapore Hot Curry Sauce
2 squids
4 tbsp cooking oil
80g onion (chopped)
10 green prawns (peeled and deveined)
2 fish fillets (cut 10cm)
2 tomatoes (quartered)
to taste salt (to taste)

Instructions
  1. Clean and cut the squids to desired size. Cut criss-cross lines on the squid slices.
  2. Fry onions in hot oil until brown.
  3. Add rest of the seafood and tomatoes. Stir-fry until almost cooked.
  4. Add in Singapore hot curry sauce and bring to the boil. Serve hot.

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