Seafood Curry, Beans & Lime, Roti, Raita & Rice
Serves 4
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SEAFOOD CURRY
2tbsp vegetable oil
1 brown onion (diced)
A large thumb of ginger (peeled & roughly chopped)
15g fresh turmeric (peeled & roughly chopped) or 1tsp ground turmeric
2-3 lemongrass stalks (hard outer leaves removed & core chopped)
4 garlic cloves (crushed)
1 medium-hot red chilli (deseeded & roughly chopped)
3 red bird’s eye chillies (roughly chopped)
1½tsp ground turmeric
1tsp black peppercorns
1 nutmeg (freshly grated) or 1tsp ground nutmeg
50g cashew nuts
1tsp sesame seeds
2tsp brown sugar
2 limes (zested & 1 juiced)
1tbsp veg oil
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500g/4 fish fillets (monkfish, gurnard or cod)
150-180g king prawns (preferably raw)
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400ml coconut milk
100ml boiling water
½ chicken/vegetable stock cube
4 kaffir lime leaves
25g coriander (chopped)
1 lime (quartered to serve)
ROTI
300g wholemeal flour
1pinch of salt
2tbsp olive oil
180ml lukewarm water
BEANS & LIME
6 fresh kaffir lime leaves (roughly chopped)
2 limes (zested & juiced)
30g coriander
10g mint leaves
1 garlic clove
60ml olive oil
2 green chillies
600g french beans (trimmed)
150g frozen shelled edamame/broad beans/peas
1tsp black/white sesame seeds
RAITA
1 cucumber (grated)
200g coconut /greek yoghurt
`A small handful of coriander & mint leaves (finely chopped)
1 garlic clove (crushed)
1 lime (juiced)
A pinch of sea salt
RICE
300g Basmati rice
STEP 1 - BASA GEDE CURRY PASTE
In a large sauté pan, on a low-medium heat, add 2tbsp vegetable oil. While the oil is heating up roughly chop the onion and add to the hot pan with a pinch of salt.
While the onions are slowly softening, peel and roughly chop the garlic cloves, ginger, turmeric, lemongrass and chillies. Add to the pan and cook on a gentle heat for 1-2 minutes, keep stirring so they don’t burn, they only need to soften slightly, not completely cook through.
While that is cooking, in a blender or nutri-bullet, add the ground turmeric, black peppercorns, grated nutmeg, cashew nuts and sesame seeds - blend for 30 seconds to a powder. Once the onion curry paste base is softened, add to the blender with the sugar, lime zest, lime juice and vegetable oil. Blend to a paste then set aside in a bowl.
You may need to add a bit of water to the blender, shake with the lid on and pour out the leftover paste to ensure you’ve got all the paste from the blender. Clean and dry the blender ready for a later stage.
STEP 2 - MARINADE SEAFOOD
Chop the fish into large chunks and then, in a bowl, marinade the fish and prawns with half the Basa Gede curry paste, stir well then cover with clingfilm and place in the fridge.
STEP 3 - ROTI
In a mixing bowl add the wholemeal flour, a pinch of sea salt and 1tbsp olive oil. Then slowly add the lukewarm water, mixing with a wooden spoon as you add.
Once it all comes together, knead the dough on a lightly floured surface for 3 minutes, using wet hands to add more water if needed. The dough should be soft and smooth to touch, you should be able to make an imprint with finger as a test! Set aside in the mixing bowl and cover with a damp tea towel for 30 minutes.
STEP 4 - BEANS & LIME
Bring a saucepan of salted water to the boil. Meanwhile, in a small food processor or blender place the chopped kaffir lime leaves, lime zest and juice, coriander, mint leaves, garlic clove, olive oil, chillies and a pinch of of sea salt. Blend until smooth and set aside.
Trim the french green beans then add to the boiling water. Blanch for 3 minutes, then add the frozen edamame beans for 1 minute. Drain all together, refresh under cold water and set aside to dry.
In a serving bowl, spoon the lime paste over the beans, stir to combine, cover and set aside.
STEP 5 - RAITA
For the raita, in a bowl, combine the grated cucumber with the yoghurt, mint, coriander, garlic, lime juice and a pinch of sea salt. Cover and place in the fridge.
STEP 6 - ROTI
Preheat your oven to a very low heat, enough just for warming.
Knead the dough gently for 1 minute and split evenly into 4 balls, pat each one down so they are flattened slightly.
Before rolling, put a large sauté pan on a high heat. Then on a floured surface gently roll each of the balls into even circles, to 5-6inch width or about a £1 thickness.
Add the roti to the hot sauté pan, cooking two at a time if there is space in the pan. You should cook each side for about 45 seconds each. Brown spots should form and that’s when you know to flip.
If you are cooking with induction heat, using a spatula to press down gently on the roti as it cooks, this should help it puff up. Otherwise if you have a gas cooker with a flame, use tongs to hold the roti over the flame to let it puff up.
Once cooked, place on a sheet of tin foil and brush one side with olive oil, repeat for the other 3 rotis. Once all 4 rotis are cooked, wrap in tin foil and place in the warming oven with your serving plates to keep warm.
STEP 7 - RICE
In a pan with cold water add 300g washed and sieved basmati rice and bring to the boil.
STEP 8 - SEAFOOD CURRY
Put a large sauté pan on a medium-high heat and add the second half of curry paste. Once hot, add the coconut milk, 100ml boiling water, ½ a stock cube, and the kaffir lime leaves and bring to a simmer for 3 minutes.
Finally when you’re ready to serve and the rice is almost cooked, add the fish, cook for 1 minute, then add the prawns and cook for a further 2 minutes.
TO SERVE
SEAFOOD CURRY - Garnish with chopped coriander and lime wedges.
BEANS & LIME - Uncover and sprinkle with the sesame seeds.
ROTI - Take out of the oven and serve warm.
RAITA - Take out of the fridge and uncover.
RICE - Drain and place in a bowl.
Recipe inspired by Rick Stein & Ottolenghi
