Seafood Pumpkin Yellow Curry

[Ingredients]

• 400-500g salmon fillet - cut into pieces

• 8-12 prawns - peeled and deveined, reserve shells

• 3-4 ginger slices

• 1 small yellow onion - peeled and chopped

• 200g pumpkin - peeled and cut into pieces

• 2 tau kwa - cut into pieces and fried

• 1/4-1/2 head Beijing cabbage - cut into pieces

• 1tbsp palm sugar

• Salt and pepper
  

[Spice Paste]

• 6 garlic cloves - peeled

• 2 red chilli - sliced

• 2 lemongrass - outer layers removed

• 1/2tsp turmeric powder

• 1tbsp fish sauce

• 1 cilantro root

• 1tbsp fresh lime juice

• 2tbsp old ginger - peeled

[Steps]

1. Season salmon with salt and pepper. Pan fry till just crisp on the outside. Set aside.

2. Pan fry prawn shells for awhile, then add in 1 cup cooking oil over medium-low heat and cook till fragrant, about 8-10mins. Strain and reserve oil.

3. Rinse prawn shells and place in a pot with 800ml water and ginger slices. Simmer for 30mins.

4. Blend spice paste ingredients together into a smooth paste.

5. In a stew pot, add in 1tbsp prawn oil over medium-low heat. Add in onion and spice paste, saute till fragrant.

6. Add in prawn stock and pumpkin, and bring to a simmer.

7. Add in tau kwa and cabbage, and let simmer for 5-6mins. Followed by sugar, salt and pepper.

8. Lastly, add in prawns and salmon. Let simmer for 5mins or till meat are cooked through.
   

Adapted from: https://www.instagram.com/p/CIsdAs1g55N/?igshid=1qt456rft9hxu