Jude's Seafood Penang Curry
“Add as much garnish as you feel like. It all depends how hungry you are and of course how much punch you would like from the herbs.” ”
Photography by James Ram
INGREDIENTS
SERVES 4
FOR THE CHILLI PASTE:
10g diced, soaked and seeded red birds eye chillis
25g shallots
3 garlic cloves
50g fresh red chilli
4 tablespoons vegetable oil
FOR THE SPICE PASTE:
10g shrimp paste
100g shallots
50g garlic
3 stalks of lemongrass
3 diced, soaked and seeded red chillis
20 white peppercorns
5 tablespoon coriander powder
5 tablespoon oil
FOR THE STOCK:
1.5 litres prawn stock
75g Palm sugar
200m coconut milk
GARNISH: Fish of choice, mussels, prawns, cooked yellow noodles, tofu, mange tout, spring onions, bean sprouts, Vietnamese coriander, coriander, mint leaves, lime wedges
MAKE THE SPICE PASTE:
Blend all ingredients into a paste. If the mix is not blending, add some water until it is smooth.
MAKE THE CHILLI PASTE:
Blend all the ingredients.
MAKE THE CURRY SAUCE:
1.Stirfry the spice paste to release the aromas, add all the stock ingredients and bring to the boil. Season.
2.Let the stock simmer and season with the chilli paste to your taste.
3.Add prawns, mussels, fish and mange tout until just cooked.
4.Place the yellow noodles and tofu at the bottom of the serving bowls and spoon the fish and curry on top.
5.Garnish with bean sprouts, coriander, spring onions, Vietnamese coriander, mint and lime.
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