My daughter, Sophia gave me a treat to Urban Graze cooking class, with Alvin Quah, one of the contestants from Masterchef 2010. This is my favorite recipe from that class.
Tamarind Curry of Seafood
Recipe by Alvin Quah
Ingredients:
15 each bulb shallots, peeled
3 each candlenuts, soaked in hot water for 10 mins
1 each 3cm piece galangal, peeled and roughly chopped
7 each garlic cloves, peeled
3 each stalks lemongrass, white part sliced and reserved
2 teaspoons tumeric powder
10-20 dried chillies (soaked in hot water for 15 minutes and drained)
16 g shrimp paste (belacan)
1/2 cup vegetable or canola oil
3 tablespoon tamarind pulp
21/2 cups water
250 ml fish stock
1/2 tablespoon palm sugar
2 each truss tomatoes, each cut into 6 equal pieces
salt to taste
250 g barramundi fillet, cut into 10 pieces
10 each mussels
10 each green prawns, head and shells removed and deveined
10 each okra, cut into thirds
Method:
- In a food processor, process bulb shallots, candlenuts, galangal, garlic, lemongrass, tumeric owder, chillies and shrimp paste to a smooth paste.
- Mix the tamarind pulp with water and strain the water to get the tamarind juice. Set aside.
- In a wok, heat the oil over low heat and fry the ground spice past until the oil and paste separates and is fragrant. (About 15 minutes)
- Add the tamarind ulp and sugar into the spice paste and bring it to a boil on low heat. Add fish stock, half the tomatoes and allow to simmer for about 10-15 minutes. Add okra and the rest of the tomatoes and alow to simmer for another 5 minutes.
- Meanwhile, steam the fish, prawns and mussels in a bamboo steamer until just cooked. They should all take the same amount of time to cook. About 4-5 minutes.
To Serve:
- Add a piece of fish, a mussel and a prawn into a bowl. Repeat with the other 9 bowls.
- Ladle the curry into each bowl and serve with rice or crusty bread.
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