Spicy Asian and Fusion Seafood Recipes

Who doesn’t love a good seafood dish right? Different countries prepare their seafood in different ways. Asian countries have a tendency to combine some great spices and make spicy seafood dishes that are succulent, delicious and also somewhat sinus-clearing (pun intended). If you happen to be a seafood lover here are some Asian and Fusion style seafood recipes that you really need to try at home. They are fun and easy to make, and all taste fantastic. Just make sure that you get all the ingredients as fresh as possible.

Image result for Spicy Asian and Fusion Seafood Recipes

Sri Lankan Crab Curry

First, purchase some fresh crabs and clean them thoroughly. You will have to use a small brush to first scrub the shell of the crab and all the areas around it that are covered in shell. Remove the claws one by one and wash them well. Now separate the flesh of the crab from the shell and wash, cleaning thoroughly. The crabs are now cleaned. Chop one big onion, two to three cloves of garlic, about five red and green chilies and one big tomato. Wash and clean a handful of curry leaves, a piece of pandan leaf and a sprig of rosemary (optional). Now heat some oil in a pan add all the chopped ingredients and add a few fenugreek seeds allowing to roast to a perfect golden brown. Add the cleaned crabs and mix in with 1 teaspoon roasted curry mix, about 2 teaspoons of powdered chili, a couple pinches of salt, a generous squeeze of lime and also half a teaspoon of powdered curcuma. If you want to know where this is available search online for where can I buy turmeric powder and see what comes up. Once the mixture is roasted add a cup of coconut milk and stir well bringing to the boil. Add some finely chopped coriander leaves, check for salt and take off the stove. You can have this with steamed rice or bread along with some cucumber salad to balance the heat.

Spicy Garlic and Pineapple Squid

Buy fresh squid and clean it well removing the squid ink and the long bone within the body. Remove heads and the dark inky outer skin as well. Once thoroughly cleaned, cut into small rings about half an inch in thickness. Add salt, pepper and a pinch of chili flakes along with some dried oregano and basil and let it marinate. Now chop up two large onions, three large capsicums or one red bell pepper, three green chilies, three red dried chilies, four cloves of garlic and about four slices of a mid-ripe pineapple diced. Heat oil in a heavy bottomed wide wok and add all chopped ingredients except for the pineapple and let them roast well until golden brown. Add the marinated squid (watch out for that sputter) and let everything fry up well. Add the pineapple about two minutes before you take the mix off the stove, mix well and add more salt and pepper to taste. You can also throw in a few spring onions, finely chopped if you like a crunch. Serve with rice, bread, naan or garlic bread alongside some cooling yogurt raita.