Malaysian seafood curry recipe

• 1 tsp Belacan
• 1 tbsp Sambal
• 4 Shallots
• 4 Cloves garlic
• 2 Bird's eye chillis
• 20 Chantennay carrots, or 5 carrots cut into quaters
• 3 tbsp Vegetable oil
• 1 l (1.8pints) Coconut milk (400ml for the rice)
• 80 g (2.8oz) Malaysian fish curry powder
• 16 Mussels
• 20 Cockles
• 12 Baby octopi or baby squid
• 4 Softshell crabs
• 1 cup Flour
• 1 pinch Salt
• 750 ml (26.4fl oz) Vegetable oil for deep-frying
• 1 Lime
• 2 cups Rice
• 100 ml (3.5fl oz) Water
• 4 Sprigs coriander

1. Cook the rice in the coconut milk, water, and salt in a covered pan on a low simmer for about 20 minutes, or until the rice is cooked through.
2. Chop the coriander and fold it into the rice.
3. Ensure that the octopi or squid are clean.
4. Toss them with vegetable oil and a pinch of salt in a bowl, then spread out on a baking tray.
5. Grill under full heat for 5-6 minutes; they should be bright pinkish-purple, slightly firm and slightly charred.
6. Chop the shallots into quarters and roughly chop the garlic and chillis.
7. Heat 2 tablespoons of oil in a large saucepan.
8. Saute the belacan, sambal, shallots, garlic, chillis, and carrots over a medium-high heat, until the shallots are soft and slightly brown.
9. Pour in the coconut milk and bring to a simmer.
10. Cook for about 12 minutes, until the carrots are just starting to tenderize.
11. If using mussels and cockles in the shells, scrub them of any grit and discard any open shells.
12. Debeard the mussels.
13. In a separate pan, boil about 200 ml water.
14. Add the mussels and cockles and put a lid on the pan.
15. Cook for 2-3 minutes, or until all the shells have opened.
16. Strain the liquid into the curry pot, and pick the meat from the shells.
17. Add the picked meat to the curry and cook for no more than 1 minute.
18. Discard the shells.
19. If using frozen or picked mussels and cockles, add them directly to the curry and simmer for 2-3 minutes, until just warmed through.
20. Stir in the octopi or squid, remove from heat, and cover.
21. Heat the vegetable oil in a deep wok or saucepan or deep-fryer to 180 degrees C. Toss the crabs in the flour and salt and dust off any excess, then carefully lay them in the hot oil.
22. Cook for 10-12 minutes.
23. If cooking from frozen, cook for an additional 3-4 minutes.
24. Drain on paper towel.
25. Serve the curry with a spoonful of rice, a crispy crab, and a wedge of lime.

belacan, sambal, shallots, garlic, chillis, chantennay carrots, vegetable oil, l, curry powder, mussels, cockles, octopi, crabs, flour, salt, vegetable oil, lime, rice, water, coriander

Taken from www.lovefood.com/guide/recipes/13989/tim-andersons-malaysian-seafood-curry (may not work)