BALINESE SEAFOOD STEW

Serves 3
1 hour
526 kcal (without side order)


Ingredients

Curry paste:

• 2 tomatoes, peeled, seeded and coarsely chopped
• 5 small fresh red chillies, seeded and coarsely chopped
• 5 garlic cloves, roughly chopped
• 2 lemongrass stalks, only the white part, roughly sliced
• 1 tbsp coriander seeds, dry roasted and ground
• 1 tsp shrimp powder (see Tip)
• 1 tbsp ground almonds
• 1 pinch ground nutmeg
• 1 tsp ground turmeric
• 3 tbsp tamarind puree or paste

• 1 tbsp freshly squeezed lime
• 250 g swordfish, or white fish, cut into 3cm cubes
• 4 tbsp oil
• 2 red onions, chopped
• 2 small fresh red chillies, deseeded and sliced
• 400 g cooked shrimp, peeled
• 250 g calamare, cut into 1 cm wide rings
• 125 ml fish broth
• Fresh Thai basil leaves, sliced​​, for garnish
   

 

Method

1. Put all the ingredients for the curry paste in a food processor and blend to a thick paste.
2. Pour the lime juice in a bowl and season with salt and pepper, then add the fish and marinate for 20 minutes.
3. Heat the oil in a saucepan or wok, then add the onions and chillies and sauté until the onion is soft.
4. Add the curry paste and sauté on a low heat for 10 minutes. Stir occasionally.
5. Add the fish and stir until it is covered with the curry paste, then braise, covered, for approx. 3 minutes.
6. Add the calamare and braise for 1 minute.
7. Add the broth and bring to a boil, then lower the heat and simmer for 2 minutes or until the seafood is cooked through and tender.
8. Just before serving add the prawns and cook for 1 minute, then season with salt and freshly ground black pepper, to taste.
9. Sprinkle with the basil leaves on top and serve with for example rice.

 

Tip

If you can´t find shrimp powder replace it with small dried shrimp blended in a food processor to a fine powder.