Squids, fish and green prawns in a hot Singaporean curry sauce makes for a perfect delicious winter warmer.
1 can Singapore Hot Curry Sauce
4 tbsp Cooking oil
80g Onion, chopped
10 Green prawns, peeled & deveined
2 Fish fillets, cut (10cm)
2 Tomatoes, quartered
to taste Salt
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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