Indonesian Seafood Curry

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Indonesian Seafood Curry, so called because I made it in Indonesia with ingredients from the local market, definitely not because it is an authentic Indonesian curry. Still delicious as anything though!

I’ve been a bit slack on social media of late. Caught up in the shoeless island life. Sun, sea, fish bbq and countless margaritas…it’s been bliss.

Use this curry paste with any veggies, tempeh, tofu, eggs, seafood or meat. It would also work with rice instead of noodles. I’ll be posting a recipe for a jackfruit curry using the same curry paste soon.

Use less chillies if you aren’t up for a hot curry!

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Recipe

Ingredients

Curry Paste (makes about 3 cups)

1 red onion, peeled and chopped

10cm piece ginger, peeled and chopped

10 birdseye chillies

6 kaffir lime leaves

4 lemongrass stalks, white and pale green parts, peeled and chopped

Bunch fresh coriander, leaves, stalks and roots, washed and chopped

Whole bulb garlic, peeled and chopped

1/2 cup tamarind pulp

80g palm sugar

6 limes, juiced

1 tsp pepper

1 tsp turmeric powder

3 tsp coriander

2 tsp cumin

2 tsp salt

1/4 cup coconut oil

Curry

1 tbs sesame oil

1 1/2 cups curry paste

1 litre coconut cream

2 cups chicken or veg stock

3 tbs fish sauce

Bunch snake beans, chopped (about 2 cups)

3 asian eggplant, sliced into 3cm rounds

12 spears baby corn

2 bok choy, quartered

500g prawns

To serve

Cooked rice vermicelli

Fresh shallots, chopped

Fried shallots

Fresh coriander

Beansprouts

Chilli sambal

Method

In a large wok, heat the sesame oil over medium to high heat. Add the curry paste and cook, stirring, for about 1min until fragrant. Add the coconut cream, stock, fish sauce, beans, eggplant and corn. Cook, stirring occasionally, until sauce has thickened and vegetables are just tender, about 10mins. Add water if necessary.

Add the bok choy and prawns and cook for a further 3mins or until prawns are just cooked.

Serve curry in bowls over the cooked noodles and top with the fresh and fried shallots, coriander, beansprouts and sambal on the side.

 

 

 

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Seafood Laksa (kind of)

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This is another favourite from the weekend markets here in Darwin, each stall has their own recipe; all equally delicious. I wouldn’t ever claim this to be anywhere near an authentic replica, I used a lot of what I had on hand, and also tried to use a little less oil compared to the traditional recipes. I love this dish for that reason though, so long as you have a few of the key elements, you will no doubt be able to produce a delicious meal.

Another awesome part about this dish is that half of the elements don’t even get added until the very end, so, by putting all of these ingredients out on the table, you not only make for a colourful and exciting table full of food, you also allow people to top their soups in whichever way they choose. This is a great way of catering for a mix of, meat eaters, seafood lovers/haters, and vegetarians. To the list of toppers I have included in this recipe, you could also add; shredded chicken, boiled egg, cucumber, carrot, cabbage…anything you think might be nice.

One more awesome thing…. it’s incredibly delicious as a cold dish the next day; if you manage to keep any leftovers that is!

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IMG_1160Recipe

Laksa Paste

Ingredients

1 1/2 tbs dried shrimp, soaked in 1/2 cup boiling water for 10 mins

1 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp paprika

1/2 tsp turmeric

2 long red chillies

2 birdseye chillies

3cm piece fresh ginger, peeled, diced

1 red onion, peeled, diced

2 stalks lemongrass, white and pale green part, diced

2 cloves garlic, peeled, diced

10 roasted cashews

2 tsp roasted shrimp paste

1 tsp peanut oil

Method

In a frying pan, over medium high heat, dry fry the spices for about 1-2mins, stirring constantly, until fragrant. Transfer to a mortar and pestle and grind into powder.

Place the spices and the soaked shrimp, along with the soaking water, and all the remaining ingredients into a small food processor or a bowl deep enough to process with a stick blender. Process until a smooth paste forms.

Transfer to a jar and keep refrigerated. It will last about 1 -2 weeks.

Seafood Laksa

Serves 4

Ingredients

2 tbs peanut oil

12 large green prawns, peeled (reserved), de-viened, tails left on

1/2 cup laksa paste

6 cups fish/chicken/or vegetable stock

400ml coconut cream

250g firm tofu, cubed

250g green beans, trimmed and halved

1 tsp coconut sugar

1 tbs fish sauce

Juice of 1 lime

salt and pepper

500g firm white fish fillet, cut into 4cm cubes

200g vermicelli noodles

200g wide rice noodles

Bean sprouts, spring onion, chilli, coriander, mint, thai basil, fried shallots, roasted peanuts, lime wedges, to serve

Method

In a large saucepan, heat the oil over medium high heat. Fry the reserved prawn shells for about 3 mins, until they turn red. Remove with a slotted spoon, leaving as much oil in the saucepan as possible.

Add the laksa paste to the saucepan and cook, stirring, for 2-3 mins.

Add the stock and bring to the boil. Reduce the heat to medium, add the coconut cream and bring to the simmer. Add the tofu, beans, sugar, fish sauce, lime juice and some salt and pepper and allow to simmer for 10-15mins.

Meanwhile, in a large saucepan of boiling water, cook the rice noodles and vermicelli, cooking the thicker ones first for about 2 mins, then adding the vermicelli for about 1 min. Strain and rinse under cold water. Set aside.

Add the fish and prawns to the laksa. Turn off the heat and allow to gently cook through for about 5-8mins.

Divide the noodles between the serving bowls. Top with the laksa, ensuring even distribution of ingredients.

Top with remaining ingredients as desired.

Enjoy!