Hearty and wholesome, this delicious seafood curry recipe from The Byron at Byron Resort and Spa is perfect healthy fare for a cool night! We fell in love with it during our stay at this amazing resort in Byron Bay (so much so that we ordered it twice for dinner) and once you’ve tried it we think you will too!
Prawns, flathead and mussels in turmeric, lemongrass, ginger and coconut broth with brown rice
Ingredients8 king prawns
500g flathead fillets
500g black fresh mussels
Curry paste (see below)
Steamed brown rice, greens and sprouts (to serve)
Sauce ingredients100g coconut palm sugar
2 tablespoons kecap manis
2 tablespoons fish sauce
500ml coconut cream100ml of tamarind pulp
Lime juice (to taste)
- Using a thick heavy based pan, fry the paste in macadamia oil for 20 to 25 minutes, stirring all the time. The paste will change colour to a deep yellowish red. If the paste starts sticking to the pan just add a little water as you go.
- Next add the sauce ingredients with 1 cup of water to ensure the consistency of the sauce is like a broth. Bring to a boil and turn heat down and simmer for 5 mins.
- When cooked adjust the seasoning to balance the flavours. For example more fish sauce will make it more salty and coconut palm sugar adds sweetness. Gradually add lime juice to taste for acidity but not too much. These flavours should not dominate and balance should be present.
- At this stage you are almost ready to serve your meal so ensure the table is set and the brown rice is hot.
- Start by putting the flathead and prawns into the broth. Once almost cooked add the mussels and put a lid on the pot until they have opened.
- Now dish up the beautiful aromatic curry in individual bowls and let the guest help themselves to the rest. We like to serve with steamed brown rice and greens. Garnishes of healthy organic sprouts, radishes and macadamia nuts add texture to this healthy meal.
Ingredients10 cloves of good quality garlic 4 to 5 peeled shallots 100g deseeded chillies 200g root ginger 100g galangal 2 lemon grass stalks 6 kaffir lime leaves 6 coriander roots 1teaspoon of coriander seeds (lightly roasted) 1teaspoon of cumin seeds (lightly roasted) 1 star star Anise 1 cinnamon quill 100g of roasted macadamia nuts 2/3 tablespoon of toasted shredded coconut 1 teaspoon of shrimp paste
- Pound all ingredients together in the pestle and mortar until you have achieved a nice refined paste. Note: this paste will freeze well in small containers.