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Ingredients :
500 g raw shrimps, peeled and devein
2 squids (body part)
250 g mussels
2 medium onion, sliced
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1/2 teaspoon turmeric, ground
2 teaspoon chili powder
3 tablespoons cooking oil
1 teaspoon paprika
1/4 cup tomato puree
1 teaspoon grated palm sugar
Method :
Cut the squid hoods into 6 cm squares. Use
a small sharp knife to score a crisscross pattern lightly on the flesh
of the squids. Scrub the mussels and remove the beards. heat a wok with
cooking oil and add the onion, ginger, garlic and cook over moderate
heat for 3-5 minutes or until the onion is soft. Add the chili powder,
paprika and tumeric. Cook for 2 minutes or until the oil begins to
separate from the spices at the surface. Add he seafood to the pan and
cook over high heat for 3 to 5 minutes or until the shirmps are pinkish.
Stir in the sugar and tomato puree. Stir fry for 3 minutes or until the
sauce is heated through. Serve hot with rice and some other
accompaniments.
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