Serves: 6 people Preparation time: approx. 20 minutes
Ingredients
12 fresh cleaned whole squids with tentacles
18 fresh cleaned king prawns with tails on
3 large fish fillets (white fish preferred) cut into cubes
1 jar of Bali In A Jar Curry Paste
1 tsp of Bali In A Jar Chilli Paste
1/4 pineapple cut into cubes
200g of snakeeans or French beans
4 tbs of vegetable oil
100ml of "Kara" coconut cream
Cooking Method:
Heat 2 tbs vegetable oil on a fry pan r hot plate. Shallow fry fish cubes just enough to seal both sides - to prevent it from breaking apart in the curry. Remove and put aside. Heat remaining oil in a wok on high. Add squid, prawns and Bali In A Jar Curry Paste (and if required Bali In A Jar Chilli Paste to add extra bite). Stir through until sauce soaked into the seafood. Add coconut cream and remaining ingredients. Bring to boil and continue cooking until all ingredients are cooked, ensuring that beans at still crunchy.
