How to Make Mixed Shellfish Curry (Traditional & Healthy Version)
Mixed Shellfish Curry, or 'Kari Kerang Campur', is a vibrant Malaysian lunch dish that celebrates the rich multicultural heritage of Malaysia. Drawing influence from Malay, Indian, and Peranakan cuisines, this curry features a medley of local shellfish simmered in a fragrant coconut-based gravy, infused with fresh spices like kunyit (turmeric), serai (lemongrass), daun pandan (pandan leaf), and cili (chilies). The use of santan (coconut milk) gives it a creamy texture while the aromatic rempah (spice paste) provides layers of savory complexity. This dish is a staple in coastal regions and is often enjoyed during family gatherings, festive occasions, or as a comforting lunch. The combination of seafood and spices makes it both flavorful and nutritious, with a depth that showcases Malaysian culinary artistry. By using fresh shellfish and reducing oil, this recipe keeps calories in check while delivering authentic taste. It's ideal for those seeking a healthy yet indulgent meal that highlights the diversity of Malaysian ingredients. Perfect for calorie-conscious eaters, Mixed Shellfish Curry offers a balance of protein, fiber, and essential vitamins. The harmonious flavors—spicy, earthy, and mildly sweet—make it a crowd-pleaser at any lunch table, reflecting Malaysia’s love for bold, multicultural cuisine.
Bahan
Arahan langkah demi langkah
Langkah 1 · Clean and soak mixed shellfish in salted water for 5 minutes
Clean and soak mixed shellfish in salted water for 5 minutes. Rinse thoroughly to remove grit.
Langkah 2 · Prepare the rempah: Blend shallots
Prepare the rempah: Blend shallots, garlic, turmeric, and red chili into a smooth paste.
Langkah 3 · Heat oil in a pot
Heat oil in a pot. Sauté rempah paste, serai, and belacan (if using) over medium heat until fragrant.
Langkah 4 · Add cleaned shellfish and pandan leaf
Add cleaned shellfish and pandan leaf. Stir well, letting shellfish absorb the spice aroma.
Langkah 5 · Pour in santan and water
Pour in santan and water. Simmer gently, stirring occasionally, until shellfish open and curry thickens.
Langkah 6 · Season with salt
Season with salt. Adjust consistency with water if needed. Remove from heat once curry is creamy and shellfish are cooked.
Langkah 7 · Serve hot with brown rice or whole wheat roti for a fiber-rich meal
Serve hot with brown rice or whole wheat roti for a fiber-rich meal.
Mengapa resipi ini sihat
This curry is a healthy lunch option because it uses light coconut milk and minimal oil, reducing saturated fat and calories. Shellfish are nutrient-dense, promoting heart and immune health. The recipe incorporates fiber-rich aromatics and spices, making it suitable for weight management and balanced nutrition. Local Malaysian ingredients ensure freshness and maximum health benefits.
Nota tentang tradisi
Mixed Shellfish Curry is popular in coastal regions of Malaysia, particularly in Penang and Johor, where seafood is abundant. It reflects the blend of Malay, Indian, and Peranakan culinary traditions. Typically served during lunch or festive family gatherings, it showcases the Malaysian love for shellfish and aromatic spices. The use of santan, serai, and pandan highlights local ingredients and multicultural influences.