CALAMARI, ORANGE AND CORIANDER
SERVES 4
100g ghee
400ml coconut milk
150ml orange juice
1/2 bunch garlic shoots,
cut into 3cm batons
1/2 bunch long green shallots,
cut into 3cm batons
2 long red chillies, finely chopped Fish sauce and lime juice,
to taste
Fried eschalots, coriander leaves and
steamed rice, to serve
MARINATED CALAMARI
1kg large calamari, cleaned, halved lengthwise, scored, cut into 5cm pieces
2 oranges, segmented
1 tsp curry powder
100ml lime juice
1/4 cup (60ml) fish sauce CURRY PASTE (MAKES APPROX. 1/ 2 CUP – 125ML) 1 small red onion, thinly sliced 3 garlic cloves, sliced 2cm piece (15g) ginger, roughly chopped 2 long red chillies, roughly chopped 1/2 tsp dried chilli flakes 15g turmeric, peeled, roughly chopped 2cm piece galangal, finely chopped 2 lemongrass stalks, white part only, thinly sliced 5 kaffir lime leaves 1/4 bunch coriander, roots washed 1/2 tsp each toasted cumin seeds, coriander seeds, fennel seeds and black peppercorns, ground 40g tamarind paste 1/2 cup (45g) desiccated coconut 1/4 cup (60ml) vegetable oil
For the marinated calamari, combine all ingredients in a bowl, season with 1/2 tsp fine salt and toss well to combine. Cover and refrigerate for 2 hours. Drain liquid and reserve the calamari and orange segments.
Meanwhile, for the curry paste, combine all the ingredients in a food processor and whiz on high speed until smooth. Set aside.
Heat ghee in a large heavy-based saucepan over high heat. Add curry paste and cook, stirring frequently, for 4-5 minutes until caramelised and aromatic. Add coconut milk and orange juice and cook, stirring occasionally, for 6-8 minutes or until reduced by half. Add garlic shoot, long green shallot and long red chilli. Return to the boil, reduce heat to medium and cook for 3-4 minutes to soften the vegetables slightly. Stir in the marinated squid and orange segments. Cook for 2-3 minutes until the squid curls up and turns white. Once calamari is cooked, adjust seasoning with fish sauce and lime juice to your liking.
Divide the calamari among bowls and scatter with fried eschalots and coriander leaves. Serve with steamed rice.