Braised Salmon and Squid with Green Peppercorns, Lychee and Jungle Curry
June 23, 2016
By Harold Dieterle
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.
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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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