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Serves 4


4 tbsp. sunflower oil
2 large onions, finely chopped
3 cloves elephant garlic, finely crushed
1 tsp. turmeric
1 tsp. coriander seeds, finely crushed
2 tsp. cumin
1/2 tsp. galangal, finely grated
2 tsp. curry leaves, finely chopped
1/2 tsp. ground fenugreek
1 tsp. mustard seeds, finely crushed
1 tsp. chili powder
1/4-3 tsp. cayenne pepper (according to taste)
3 cardamom pods, finely crushed
4 fl. oz. rice wine
2 tbsp. lime juice
1 tsp. lemon grass, finely crushed
10 oz. Thai king prawns, peeled and de-veined
10 oz. fresh crabmeat, shredded
10 oz. baby squid tubes, washed and cut into rings
10 oz. scallops, washed
2 tsp. cornstarch
1/2 cup thick coconut milk
1/2 cup thick set natural yogurt
1 tsp. salt
1 tsp. black pepper
3 tbsp. cilantro, coarsely chopped
1 lime, thinly sliced, to garnish


Put sunflower oil in a deep frying pan. Add onions. Fry for 10 minutes, stirring occasionally or until onions have disintegrated. Add garlic, turmeric, coriander seeds, cumin, galangal, curry leaves, fenugreek, mustard seeds, chili, cayenne, cardamom pods, rice wine, lime juice, and lemon grass. Fry for 4 minutes until aromas become stronger.

Thai king prawns, crabmeat, baby squid and scallops: simmer gently for 10 minutes or until fish are nearly cooked. Add coconut milk, salt, black pepper, and cilantro. Simmer gently for 5 minutes until fish are cooked. Stir in yogurt and heat through on medium heat.

Garnish with lime slices and serve hot on rice with a red and green salad on the side. To cool down the spiciness, serve with a dollop of natural yogurt on the side or hot tea.