Chef Joseph Antonishek presents another culinary challenge whose prize is a spicy, fragrant seafood curry quite unlike anything you’ve ever savoured – unless of course you’ve been lucky enough to sample it at di Mare restaurant, Karma Kandara!
mahi mahi, octopus, long beans, potatoes, kaffir lime, turmeric spiked coconut milk
Curry Base
Ingredients
*Bumbu kuning is a Balinese curry paste. We make ours from scratch, however, there are plenty of good recipes online.
Technique
In a food processor add the galangal, turmeric, lemongrass and process to a rough chop. Remove from the food processor and reserve.
In a heavy bottom pot heat the coconut oil to warm.
Add the chopped galangal, turmeric, lemongrass and saute until fragrant about 5 minutes.
Add the bumbu kuning and continue to cook for another 3-5 minutes.
Add the vegetable stock and reduce by half.
Add the coconut milk and reduce heat to low/medium. Reduce by half.
Add the sugar, fish sauce and season to taste with salt and white pepper.
Remove from heat and strain through a large-hole sieve into a new heavy bottom pot.
Assembling the Seafood Curry
Technique
Add the mahi mahi, octopus, long beans, potatoes, lemongrass and kaffir lime leaves to the curry base.
Place on the stove and bring to a slow simmer over low to medium heat. Do not boil as the mahi mahi will become tough.
Once cooked through, adjust the seasoning with salt and white pepper.
Place in a serving bowl and garnish with kemangi leaves. Serve with steamed rice on the side.
This is one of my favourite dishes on our menu. I eat this curry at least two times per week.
If you don’t want to go through the hassle of cooking octopus, have fun with it. Replace the octopus with prawns, mussels, calamari, clams, even fried tofu- whatever you can think of. This curry base is versatile and packs a ton of flavour!
Selamat Makan!
