Braised Salmon and Squid with Green Peppercorns, Lychee and Jungle Curry

Exotic flavors from the jungle will truly spice up this seafood curry dish

Braised Salmon and Squid with Green Peppercorns, Lychee and Jungle Curry
Braised Salmon and Squid with Green Peppercorns, Lychee and Jungle Curry
Print Recipe

Jungle Curry

Ingredients:

  • 3 Tablespoons dried chili (soaked and seeded)
  • 2 teaspoons shallots (sliced)
  • 1 Tablespoon garlic (sliced)
  • 1 Tablespoon galangal (peeled and sliced)
  • 1 Tablespoon lemongrass (sliced)
  • 1 teaspoon shrimp paste (dried)
  • 1 teaspoon coriander seed
  • 1 Tablespoon sawtooth herb
  • 1/2 cup crab paste or roe
  • 2 kaffir lime leafs
  • 1 Tablespoon salt

Place all items in a blender, puree till smooth.

  • Curry paste
  • 1 quart shellfish stock
  • 1/4 cup tamarind
  • 1/4 cup palm sugar
  • 1/4 cup fish sauce
  • 1 Tablespoon blended oil

Directions:

In a sauce pan over high heat, add the oil. Fry the paste for 1 minute. Add remaining ingredients. Simmer gently for 30 minutes.


Braised Salmon and Squid

Ingredients:


  • 16 salmon fillets (1-ounce slices)
  • 8 oz. calamari cleaned (cut into bite-sized pieces)
  • 1 quart jungle curry
  • 1 cup lychee (cleaned)
  • 3/4 cup bamboo shoots (cut into bite-sized pieces)
  • 1 cup water spinach leaves

Directions:

In a pot, heat the curry over medium heat. Once the curry comes to a simmer, add the salmon and calamari. Cook for 3 minutes and add remaining ingredients. Heat for 1 minute and plate.

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