delicious - - IN SEASON -


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


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.

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