Saturday is the day that Himself cooks, and making a change from Indian we moved onto Bali. Actually have never been to Bali. One always has the impression that it is full of Australians, but then again, so is Earls Court, London. So maybe I’m doing it an injustice.
However before we move on to his dinner and cooking skills , Virtual Travel sprang to mind! The kids have abandoned and Himself would if I would only let him! This week we went on our Honeymoon to Amsterdam, as did John and Yoko in March 1969. Unfortunately we didn’t get room service ( good staff are really very hard to come by at the moment) but we did have the flowers and the guitar, but no serenading, ( but then again maybe his singing voice is not up to John’s.)
His Balinese dinner was a seafood curry, ( so in reality I suppose not so far from our Indian week.) The only item we did not have in stock was squid and the best that our local food hall could come up with was frozen squid rings, at least they were not coated in a dubious looking batter.
He noted that there were an awful lot of ingredients for the sauce, but then after all, it is the sauce that makes the dish.
For four people you will need:-
- 4 fish filets, we used frozen Tilapia
- +/-200 grams fresh or frozen squid
- 12-16 fresh or frozen large raw shrimp, peeled
- +/- 150 mls fish or vegetable stock
- 2 lemon grass stalks cut into chunks
- 4 Kaffir lime leaves ( optional, if not them use the zest of the lime)
- 400 ml can coconut milk
For the Sauce
- 2 tsp crushed black pepper
- 1/2 tsp ground nutmeg
- 1 tsp sesame seeds
- 1 onion peeled and chopped
- Chunk of ginger peeled and chopped roughly
- 4 cloves garlic
- 4 red chillies
- 1 tbsp palm sugar ( or just use brown sugar, not the same at all, But !)
- 3+ tbsp oil
Put all of the sauce ingredients into a blender and process. If too thick add a little more oil.
Cut fish into bite size chunks. Put all of the seafood into a bowl and smother it with some of the sauce.
Heat some oil in a largish pan ( we used a wok), when hot add the rest of the paste and fry for about 3 minutes. Add the lime leaves and lemon grass and half of the stock, when hot add the fish, cook gently for about 3 minutes, add the coconut milk along with the prawns and squid, cook for another 2 minutes. If too thick add some more of the stock. Season to taste.
Serve with rice.