serves
8
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Memory Bites with Matt Moran
series • cooking
PG
series • cooking
PG
Ingredients
For the seafood
- 2 large lobsters, halved
- 4 fresh squid, cleaned, scored
- 2 medium-sized octopus tentacles, tenderised
- Olive oil, as needed
- Add any seafood, e.g. crabs, whole fish, prawns
For the curry base
- 4 small shallots, peeled and chopped
- 2.5 cm piece ginger, peeled and sliced
- 15 cloves garlic
- 4 small red birds eye chills
- 4 cm fresh turmeric, peeled and sliced
- 2.5 cm fresh galangal, peeled and sliced
- 1 stick lemongrass, woody bits removed, tender parts chopped
- 1 tsp belachen shrimp paste
- 30 ml grapeseed oil, or as needed to help get a smooth paste (plus around 20 ml extra for frying the curry sauce)
- 1 heaped tbsp palm sugar
- 800 ml coconut milk
- 10 makrut lime leaves, torn slightly
To serve
- Steamed rice
- Limes, cut in half
Instructions
- Preheat your BBQ, and prepare your seafood on trays.
- For the curry base, place shallots, ginger, garlic, chilli, turmeric, galangal, lemongrass, shrimp paste and 30 ml oil into a blender and blend on high until smooth.
- Heat a large pan over a medium heat. Add about 1 tablespoon of grapeseed oil, and the curry paste. Cook until reduced slightly and fragrant.
- Add in the coconut milk and torn lime leaves and simmer for 20 minutes till thickened and reduced slightly.
- Cook seafood over a very hot BBQ, starting first with the large seafood, such as lobster tails, cooking lobster tails flesh-side down first. Remember to undercook seafood as it will continue to cook once it comes off the heat. Grill limes slightly.
- Serve cooked seafood with curry sauce and rice on the side, dipping seafood into the sauce as desired. Squeeze charred limes over the seafood.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Memory Bites with Matt Moran
