Our famous Signature Dish…the ‘Seafood Curry’.  Here is the recipe for those that dare to give it a try.

FOR THE CURRY

  • 7.2 lt coconut cream
  • 100gm Garlic, crushed
  • 100gm Ginger, crushed
  • 6 Lemon Grass Sprigs
  • 12 Kaffir Lime Leaves
  • 1 cup (250ml) Lime Juice
  • ½ cup Tamarind Paste
  • 200gm red curry paste
  • 200gm tomato paste
  • 200ml of fish sauce
  • 200gm raw sugar
  • 3 large brown onions, diced
  • 1 Bunch Coriander
  • Snow pea Sprouts for Garnish

Method

  1. Sauté off onions.
  2. Add red curry paste and cook out until it splits.
  3. Add tomato & tamarind paste and cook out until that also splits.
  4. Deglaze a pan with fish sauce, Garlic, Lime leaves & Ginger.
  5. Add Lemon Grass
  6. Reduce & add coconut cream.
  7. Bring to boil add raw sugar & chopped coriander and correct
  8. consistency and cook for a further 10-15 minutes.
  9. Makes approx 20 serves

Seafood for curry: (one serve)

  • ½ Moreton Bay bug, 80gm mussels ,100gm barramundi
  • 2 prawns, 20gm calamari, 30gm scallops
  1. Pan one serve of curry sauce, add seafood except Bug & cook off.
  2. Sear & grill the bug
  3. Serve Curry in a large bowl & build up with the ½ bug.
  4. Add SnowPea Sprouts for garnish.

 

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