Dry Seafood Curry

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Delicious Dry Seafood Curry

Delicious Dry Seafood Curry

Dry Seafood Curry….this is my last minute creation. I’m so thrilled it came out really great. My daughter said, ‘I don’t like mussels but this dish is just soooo goooood! It is even better than the Spicy Creamy Fried Chicken‘, which she liked very much. Whao….that really made my day. It sure makes me want to cook more.

I bought 2 packets of frozen seafood recently; cooked prawns and cooked mussels. Have been thinking about them but didn’t know what to do with them. I have to admit I’m not very good in cooking seafood. In anyway, I just took out half of each packet yesterday and hope some ideas would come out. I think I was quite stressed up the whole afternoon not knowing what to do. 30 minutes before dinner, an idea stuck…..dry seafood curry! I found a packet of ginger pulp in my freezer from making the Ginger Wine Chicken Soup and also a packet of lemon grass in my fridge. Here’s my fun and excitement in cooking this beautiful dish.

Ingredients A
250g prawns
250g mussels

ready cooked prawns and mussels

ready cooked prawns and mussels

Leave to defrost if you bought the frozen ones.

Ingredients B
grated ginger
2 stalks lemon grass

Lemon grass and ginger

Lemon grass and ginger

Ingredients C
1T curry powder
1/2C coconut cream powder

Ingredients D
1t sugar
1& 1/2 t chicken stock granules

Frying lemon grass and ginger

Frying lemon grass and ginger

Heat up some oil in the frying pan. Add in the ginger and lemon grass. Fry until it is fragrant. Add the curry powder and continue to fry. Then add in the coconut cream powder and seasoning. Stir to mix well. Finally add in the prawns and mussels. Keep frying to mix well and also to heat through. Dish it up and serve hot. We just love it with plain rice.

Do you like seafood? How do you like it cooked? Do you like curry? Have you ever tried dry curry? Please share, add and comment in the comment box below.

Other seafood recipes that you may be interested:
Teriyaki Salmon
Baked Salmon And Noodles
Sweet And Sour Fish
Healthy Salmon Salad

Other curry recipes that you may be interested in:
Fast And Easy Malaysian Chicken Curry
Baked Chicken Curry
Best Butternut Squash Curry

Quote of the day……

“Nobody’s a natural. You work hard to get good and then work harder to get better”

Paul Coffey


Share and Enjoy:
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google

16 Comments

penny aka jeroxie  on October 20th, 2009

I have not cooked mussels in curry before. I bet it added to the seafood taste of the curry.

Trissa  on October 20th, 2009

Hi Mary,
It’s always great when our loved ones love our food! I am glad your daughter liked the dish - it looks delicious so I am not surprised!

Mary  on October 20th, 2009

@Penny - I love mussels. I ate it once at a Malaysian restaurant where it was cooked in sambal curry sauce. It was seriously good. Still think of it often. Hope you try it. It’s very delicious.

@Trissa - Thanks for your compliment. Agree with you. For me, the most important is my family loves my cooking cos I don’t want them to go for outside food, especially fast food and junk food.

Drick  on October 20th, 2009

what an interesting idea…….bet it did taste good - my preference in shrimp is boiling them in a cajun/citrus mixture and second would be sauted in butter and seasonings……..

Rochelle (Acquired Taste)  on October 20th, 2009

I LOVE seafood so this would be something that I would really enjoy, too bad all the seafood I can get here is either canned or frozen :( Wish I lived close enough to the coast to get it fresh

Cookin' Canuck  on October 20th, 2009

I am salivating! This looks like such a tasty dish. I have never seen the coconut cream powder; I’ll have to take a look at our local Asian market.

Mary  on October 20th, 2009

@Drick - Thanks for sharing. I love all your way of cooking them too. My family loves curry so I thought I would give it a try. Glad it came out very delicious.

@Rochelle - It’s sad that I can’t really find fresh seafood here too or maybe I didn’t try hard enough to find them. But the frozen ones that I used here were not too bad. I can imagine how awesome it would be if I had used fresh ones.

@Cookin’ Canuck - Thanks for your compliment. You need coconut cream powder for this dish so that your curry will be dry. You should be able to get it from Asian shops. They are very convenient to use.

Natasha - 5 Star Foodie  on October 20th, 2009

Fabulous flavors with ginger & lemon grass!

Michael Chin  on October 21st, 2009

Well, it seems that i have become your fan. Can’t stop entering your blog every morning !
Just want to say I like your quote today - I am a no natural cook - I want to learn & work hard to cook something and hopefully I will be willing to work harder to become better in cooking ! Rather than other people feed my stomach, why don’t I feed my own stomach ?!

Mary  on October 21st, 2009

@Natasha - Thanks for your compliment. Ginger and lemon grass are used in many Asian cuisines. I really like them.

@Michael - Thanks very much for becoming my fan. You’ve just made my day… :o) I guess you visit my blog every morning to prepare for your evening meal. I’m so pleased to know that you are learning to cook. Sounds like someone always cooks for you….lucky man! I’m sure you’ll be a happy man when you can cook for yourself and for others. You’ve just made me laughed…LOL

Divina  on October 21st, 2009

I thought I’m the first one to comment. I love anything with coconut. The mixture of the coconut, the curry, ginger and lemongrass is just beautiful. And you can’t go wrong with coconut.

Mary  on October 21st, 2009

@Divina - Whether you are the first or not, your comment is always greatly appreciated. I love coconut too. It’s good for health and gives such a fragrance to food.

kristy  on October 21st, 2009

You’re using coconut powder coz you want it dry, right? Can you actually get any packet coconut cream(santan)over there? Remember to use the chicken brand one lol! It tasted more sromatic than others brand.

Mary  on October 21st, 2009

@Kristy - Yes, using dry coconut will keep the curry dry. I can’t get packet coconut cream here. I can get tinned coconut cream here but the quality is not there. I miss the ayam (chicken) brand which is sooooo gooood. Sometimes it’s quite frustrating but I’m just thankful for what I can find here

The Nomadic Gourmet  on October 25th, 2009

This is absolutely perfect for me :) My husband recently bought 1 kg of mussels and I didn’t know how to cook them, because I have never even tasted mussels before. Thanks for the recipe. I really love your blog. You have such nice recipes

Mary  on December 4th, 2009

@Nomadic Gourmet - Thanks for lovely compliment. I love seafood and hope to learn more ways to cook them.

Leave a Comment