Seafood Curry with Egg Noodles

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).