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
Every Saturday at Karma Beach Bali from 5pm and onwards as part of our Bamboo Beach Barbecue.
To Prepare the Bumbu Kare:
(Start this first, because it must be cooled completely prior to mixing the ingredients that follow together).
- 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:
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!
- 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.