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Star Chef Joseph Antinoshek Debuts a Creamy Aromatic Curry Your Tastebuds Won’t Forget in a Hurry!

“I wanted to take our Karma Bamboo Beach Barbecue to the next level – for me that means combining my passion for cooking over an open flame with the local ingredients and cooking techniques that I’m continuing to discover here in Bali! This is fragrant, creamy curry combines a rich bumbu sauce featuring two types of chilli, turmeric, coconut, lontar palm sugar, galangal, ginger and lemongrass amongst other ingredients, with bamboo barbecued zebra fish, Thai eggplant, tomato concasse and banana blossoms. The fish is marinated, put in its bamboo case and then wrapped in foil before being placed on the barbecue. Debuting on 3 August, it’ll be available each and every Saturday at our Bamboo Beach Barbecue at Karma Beach from 5pm.”

Jungle Fish Curry
cooked in bamboo, coconut milk, banana blossom, turmeric, galangal

Currently Available:
Every Saturday at Karma Beach Bali from 5pm and onwards as part of our Bamboo Beach Barbecue.

Equipment Needed to do this at home: Charcoal Barbecue
Stainless Steel Mixing Bowl, medium
Heavy Bottom pot
High Sped Blender
Fine Mesh Strainer
Rubber Spatula
Spoon, wooden
Slotted Metal Spoon
Latex Gloves
Bamboo, but as in picture
Aluminum Foil
Tongs
Ingredients: Zebra Fish or firm white Flakey such as Barramundi
Banana Leaves
Banana Blossoms
Roma Tomatoes
Thai Eggplant
Coconut Oil
Coconut Milk
Vegetable Stock
Shallots
Garlic
Lemongrass
Turmeric Root
Galangal Root
Ginger Root
Cabe Merah, Lombok
Cabe Rawit, Merah
Kaffir Lime Leaves
Curry Leaves, fresh
Coriander, leaves & Stems
Lemo, Kaffir Limes Juice
Palm Sugar
Saos Asin/ Low Sodium Soy Sauce
Fish Sauce

To Prepare:

Yields: 10 portions
Prep Time: 2 hours
Cook Time: 20 minutes

To Prepare the Bumbu Kare:
(Start this first, because it must be cooled completely prior to mixing the ingredients that follow together).

Shallots, medium sliced thin 80 grams
Garlic, sliced thin 50 grams
Cabe Merah Lombok, no stems/seed, rough chop 100 grams
Cabe Rawit, sliced 2 ea.
Coconut Oil 30 ml
Lontar Palm Sugar 20 grams
Water 200 ml
Kaffir Lime leaves, no rib, sliced thin 10 ea.
Galangal, peeled & minced 30 grams
Ginger, peeled & minced 30 grams
Lemongrass, smashed & sliced thin 20 grams
Turmeric, peeled & sliced thin 15 grams
Santan Kelapa 350 ml
Vegetable Stock 100 ml
  • In a heavy bottom pot warm the coconut oil with the shallots, garlic and chilies. Cook until almost brown.
  • Add the palm sugar and kaffir lime leaves and continue to cook until sugar is melted and begins to caramelize.
  • Add the water, scrape the bottom of the pot and reduce until dry.
  • Add the galangal, ginger, lemongrass & turmeric. Saute until tender and all the roots are golden brown.
  • Add the santan kelapa/coconut milk & vegetable stock, reduce over medium heat by half.
  • Remove from heat and place in blender. Puree until smoot approximately 3-5 minutes.
  • Place back in the pan and continue to cook/ reduce until thick paste.
  • Remove from heat and strain through a sieve pushing out as much flavor as possible.
  • Chill completely before adding the remaining ingredients:

While the bumbu is chilling prep the following components:

Fish:
2 large: Zebra Fish approximately 6kg whole.

  • Filet, skin and bones removed, cut into ¾” squares, will yield approximately 2.5 kg of usable fish.
  • Cover and set aside chilled.

To Combine all the goodness into the final recipe!

Zebra Fish, diced 3/4 “ 2.5 kilo
Bumbu Kare, chilled 1 recipe
Tomato Concasser 1 recipe
Banana Blossoms 1 recipe
Thai Eggplant 1 recipe
Fish Sauce 60 ml
Saos Asin 30 ml
Lontar Palm Sugar 20 gram
Lemo Juice 6ea
Curry Leaves 15 ea.
Kaffir Lime leaves 8ea
Coriander, fresh stems smashed & finely minced 50 grams
Coriander leaves, rough chop total
Salt & Freshly ground white pepper To Taste
Banana Leaves, cut into 30 cm squares 8 each.
Bamboo, cut as in picture 8 each.
  • In a stainless-steel mixing bowl combine the fish, vegetables and chilled bumbu.
  • Add the fish sauce, soy sauce, sugar, juice and herbs. Season to taste with salt & white pepper.
  • Divide the mixture into eight equal batches.
  • Wrap in banana leaves as you would a tamale or burrito. Make sure the diameter will fit inside the bamboo.
  • Place in the bamboo and then wrap in foil. This helps hold in the heat and cook faster when on the barbecue.
  • Store in the fridge until ready to cook.
  • Once ready to cook, remove from the fridge to warm up to room temperature.
  • Preheat barbecue to medium high heat. If possible add soaked coconut husks to charcoals for added flavor.
  • Place the foil wrapped bamboo directly on top of grill grates with the soft/ open part of bamboo facing up.
  • Move the bamboo around as needed to char the three solid sides. This should take about 20 minutes total.
  • Once the bamboo is completely charred and the fish is cooked, remove from the barbecue.
  • Place on a platter and serve directly in the bamboo with your favorite condiments.

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