Seafood Curry with Egg Noodles
Ingredients
- For the curry
- 125 grams shrimp (peeled, ready to cook)
- 125 grams Calamari (ready to cook)
- 125 grams firm fish fillets
- 2 Tbsps lemon juice
- salt
- peppers
- 1 onion
- 2 garlic cloves
- 1 small, red chili pepper
- 1 stem Lemongrass
- 3 Lemon leaves
- 1 Tbsp sesame oil
- 1 can Coconut milk (400 grams, unsweetened)
- 2 tsps green Curry paste
- sugar (or fish sauce)
- salt (or fish sauce)
- Also
- 150 grams Chinese Egg noodle
- salt
Preparation steps
For the curry, rinse the shrimps, calamari and fish fillets, and pat dry. Cut the calamari and fish fillet into bite-sized pieces, season with salt and pepper, and sprinkle with lemon juice.
Peel the onion and garlic, and chop finely. Rinse the red chile pepper, remove seeds and finely chop. Rinse the lemongrass, cut out the greens, and cut the rest lemongrass diagonally into coarse pieces.
Heat the sesame oil in a wok and fry the onion, garlic, chile pepper and lemongrass in it briefly. Pour in the coconut milk, add the lemon leaves and stir in the curry paste. Bring to a boil and simmer for about 3 minutes. Take out the lemongrass and lemon leaves. Stir in a little sugar to taste and season with salt (or fish sauce).
Cook the egg noodles in boiling salted water according to package directions.
Add pieces of fish and shrimp into the curry and cook for about 3-4 minutes.
Meanwhile, barbeque the calamari pieces on the hot grill (or fry in a pan with little oil) quickly (about 1 minute).
Drain the egg noodles and serve with the curry on a plate, top with calamari, and garnish with snow peas and mint leaves.
