This is an aromatic curry from Bali, quick and easy to make because all the work is done ahead in the making of the spice paste (Basa Gede), the actual cooking of the seafood (or fish if preferred) only takes minutes.
The recipe is adapted from Good Food magazine (April, 2016).
Ingredients:
400 g cooked seafood mix (prawns, mussels, squid etc.)
ground white pepper to taste
1 tbsp lime juice
4 kaffir lime leaves
2 lemongrass stalks, halved and bruised
120 ml chicken stock
250 ml coconut milk
For Basa Gede spice paste:
4 long peppercorns (or 1/2 tsp black peppercorns)
1/3 tsp ground nutmeg
7 g macadamia nuts (or candlenuts, cashew nuts, or roasted peanuts)
1/3 tsp sesame seeds
15 g shallots, roughly chopped
7 g fresh ginger, peeled and chopped
1 tsp galangal paste
1/3 tsp turmeric powder
1 lemongrass stalk, hard outer removed, core chopped
2-3 large garlic cloves
1 medium hot red chilli, chopped and deseeded
1 bird's-eye chilli, chopped and deseeded
1/3 tsp shrimp paste
1 tsp palm sugar
1 tbsp lime juice
Method:
To make a paste, place all ingredients in a food processor with 1/3 tsp salt and blend to a very smooth paste.
Put the seafood into a shallow bowl and sprinkle with 1/2 tsp salt, some white pepper and the lime juice. Mix together well. Add half of the spice paste and rub it well all over the pieces of seafood.
Heat 1 tbsp oil on a large pan over a medium heat. Add the remaining spice paste and fry gently for 2-3 minutes until it starts to smell fragrant.
Add the lime leaves, lemongrass and stock, and simmer for 1 minute.
Add the coconut milk and simmer for 2-3 minutes more.
Add the seafood, simmer for 1-2 more minutes, then remove from heat.
Season to taste with some more salt and white pepper (if needed), with some more lime juice if desired.
Serve and enjoy!
Bon Appetit!
