Indonesia is a country where Chillies are virtually indispensable in cooking. This recipe combines Indian influences on Indonesian cuisine to the traditional Sumatran style of cooking. The result is something truly outstanding. Rich, creamy and brimming with seafood flavour ( with just a hint of spice & chillies), this soup is perfect as a starter or in its own right for a special celebration meal
Ingredients
Coconut milk – one and a half litres ( use fresh if available)
Fish fillets – 250 grams ( diced) see note
Squid – 250 grams ( sliced into rings)
King prawns – 250 grams ( de-veined and peeled)
Clams – 200 grams
Juice of one fresh lime
Lemongrass – two stalks ( bruised)
Shallots – 5 - finely chopped
Garlic – 3 cloves finely chopped
Red chillies – 5 finely chopped ( Cayenne, birds-eye or serrano)
Black pepper – ½ teaspoon ( coarsely ground)
Curry powder – one teaspoon
Vegetable oil – 3 tablespoons
Oyster sauce – 3 tablespoons
Sugar – two teaspoons
Salt to taste
Coriander leaves – a scant handful
Instructions
Heat the oil. Add the shallots and fry until translucent
Add the garlic, shrimp paste and lemongrass. Fry for a minute
Add the curry powder, chillies and black pepper. Fry until spices are cooked through
Add the seafood and cook until just starting to change colour
Add the coconut milk and bring to the boil
Add the Oyster sauce and sugar
Once the seafood is cooked, add the lime juice and season with salt