I don’t know if it’s just me, but I’ve never really seen a lot of Curry in Filipino cuisine. So when we were sent a huge package of McCormick’s sauces to try out and came across a lone pack of curry, we thought – why not make this our own? Let’s fuse the best of the Philippines – which happens to be the seafood but also keep it local with local ingredients.


I think my dad was also adamant on trying to win the contest McCormick’s #OnlineCookoff – which is a cash prize of $2000! If you want to vote for him, you can totally do this here (there’ll be another link at the bottom of the post too).

So without further ado, here is the recipe! On the day we made it, we scrapped a couple items we had originally put together for the recipe since we had a LOT of seafood in the pot! The wonderful thing about curry is that you can throw pretty much anything into it, so make it your own!

Seafood Medley Curry

Serving Size: 6-8 People

Prep Time: 20 minutes
Cook Time: 40 Minutes

1 lb manila clams
1 lb mussels
1 lb shrimp
1/2 lb fish balls
2.5 lb fish (sablefish)
1 square of tofu
1 pouch McCormick’s Curry Powder
1 cup coconut milk
4 slivers ginger
4 cloves garlic, crushed
2 tomatoes, diced
1 onion, diced
2 peppers, cut into cubes
salt and pepper to taste
2 chilli peppers, sliced (optional)

1. Wash shell fish very well.

2. Using high heat, add oil to pot and combine garlic, onion, ginger, tomatoes and seafood (NOT shellfish) when oil is hot.

3. Add curry seasoning powder (with water) and add shellfish and peppers. Bring to a boil.

4. Add coconut milk. Bring to a boil until all shellfish has open up.

5. Serve hot with rice!


Please note that we were sent samples of McCormick’s sauces to review. 

Don’t forget to vote for my dad’s recipe here

For more information on McCormick’s Sauces and The #OnlineCookOff Contest, check out their facebook page here.