Easy Malaysian Nonya Seafood Curry

Name: Easy Malaysian Nonya Seafood Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Asian, Indian
Ingredients: 1 tablespoon oil; 4 small tomatoes, chopped; 400 ml can coconut milk; 1 x 34 g sachet Continental Seasoning Sensations Malaysian Laksa; 500 g firm white fish fillets, such as ling, barramundi, blue eye trevalla or snapper), cubed; 250 g raw peeled king prawns, thawed if frozen; 1 tablespoons lime juice or lemon juice; sliced green chilli and coriander leaves, to garnish; steamed rice and pappadams, to serve

Make this vibrant Malaysian seafood curry in minutes using Continental Seasoning Sensations Malaysian Laksa mix.

20 Mins

Cooking Time
easy

Difficulty
10 Mins

Prep Time
4 People

Serves

1 tablespoon oil
4 small tomatoes, chopped
400 ml can coconut milk
1 x 34 g sachet Continental Seasoning Sensations Malaysian Laksa
500 g firm white fish fillets, such as ling, barramundi, blue eye trevalla or snapper), cubed
250 g raw peeled king prawns, thawed if frozen
1 tablespoons lime juice or lemon juice
sliced green chilli and coriander leaves, to garnish
steamed rice and pappadams, to serve

Heat oil in a non-stick wok or large deep frying pan over medium high heat. Add tomatoes and cook, stirring for 3 mins.
Stir in coconut milk and seasoning mix. Bring to the boil, stirring.
Add fish and prawns. Reduce heat to medium. Cook for 5 mins, stirring occasionally or until seafood is just cooked through. Stir in lime or lime juice. Garnish with green chilli and coriander. Serve with rice and pappadums.
For a Nonya style Pineapple Seafood curry add in 1 x 227g can pineapple pieces, drained in with the lime juice and cook until just heated through.