Seafood Laksa Supreme (using Marrakesh Magic)

6 May 2015

“This delicious curry is SO quick and easy – ideal for a real spicy, soupy curry hit !!”


  • 1 large finely chopped onion
  • 3 chopped garlic cloves
  • 2 teaspoons Screaming Seeds ‘Marrakesh Magic’
  • 2 teaspoons red curry paste (optional)
  • 2–3 chillies, chopped (optional if you like it spicier!)
  • ½ cup vegetable stock
  • ½ cup each thinly sliced, red capsicum, pumpkin, zucchini, carrot, mushrooms and broccoli
  • ½ cup stock and 1 can coconut milk
  • juice of 1 lemon or lime
  • 5 teaspoons soy sauce
  • 2 teaspoons fish sauce
  • 100 g each calamari rings and scallops
  • 300 g firm fish fillets, sliced
  • 1 teaspoon Screaming Seeds ‘Marrakesh Magic’
  • 1 packet fresh egg/hokkien noodles
  • boiling water
  • handful chopped, fresh coriander


  1. Saute onion and garlic till soft then add Screaming Seeds ‘Marrakesh Magic’, red curry paste (optional) and chillies (optional) – saute a further 3 minutes on high heat
  2. Add stock and simmer till reduced
  3. Toss in carrot, red capsicum, pumpkin, zucchini, carrot, mushrooms and broccoli and stir-fry vegies for 2 minutes
  4. Stir in stock, coconut milk, lemon or lime juice, soy and fish sauce
  5. Meanwhile, in a frying pan, saute quickly the fish fillets, calamari and scallops that have been sprinkled with Screaming Seeds ‘Marrakesh Magic’ in a little olive oil for 1–2 minutes
  6. When cooked, add this to the curry and  simmer very gently for 15–20 minutes
  7. Meanwhile, prepare the egg/hokkien noodles as per packet directions

To serve: Place noodles in deep bowls, then ladle the seafood laksa/curry over the noodles and garnish with fresh chopped coriander.

....  For this recipe, if I don't have  'Marrakesh Magic' in my pantry, what other SCREAMING SEEDS spice blend could I use instead?

Why not try .....  

Garam Masala
Outback Blend
Kashmiri Krush
Bengal 5 Spice
7 Seas Spice

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