This Balinese Fish and Seafood Curry mixes fresh seafood, coconut milk, and bold Balinese spices. Using ingredients like lemongrass, turmeric, and ginger, this dish delivers a burst of authentic flavors. The rich and creamy coconut base, paired with tender fish and prawns, makes it a perfect dish for anyone looking to bring a taste of Bali to their home.
Preparation Time
- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: 55 minutes
Ingredients (for four people)
- 400g white fish fillets (such as snapper or cod), cut into chunks
- 200g prawns, peeled and deveined
- 2 tablespoons coconut oil
- 2-4 tablespoons curry spice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon turmeric powder
- 1 stalk lemongrass, bruised and cut into pieces
- 2-3 kaffir lime leaves
- 1 teaspoon chili paste or to taste
- 400ml coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1 tablespoon tamarind paste
- Fresh lime, for garnish
- Fresh cilantro or Thai basil for garnish
- Steamed rice for serving
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Sauté the Aromatics
Heat the coconut oil in a large pan over medium heat. Add the chopped onion, garlic, ginger, and sauté until the onions are soft and translucent. Stir in the turmeric powder, bruised lemongrass, kaffir lime leaves, and chili paste, cooking for another minute until fragrant.
Step 2: Create the Curry Base
Add the curry, coconut milk, fish sauce, palm sugar, and tamarind paste to the pan. Stir well to combine all the ingredients and bring the mixture to a gentle simmer.
Step 3: Add the Seafood
Add the fish chunks and prawns to the pan. Simmer gently for 8-10 minutes until the fish is cooked and the prawns turn pink and tender.
Step 4: Serve
Serve the Balinese fish and seafood curry over steamed rice. For extra flavor, garnish with fresh lime wedges, chopped cilantro, or Thai basil.
Tips and Tricks
- Spice Level: Adjust the amount of chili paste to control the heat. Add more if you prefer a spicier curry.
- Freshness Matters: For the best flavor, use fresh fish and prawns. You can also swap in other seafood, like squid or mussels.
- Consistency: If the curry is too thick, add a splash of water or more coconut milk to thin it out.
Serving Suggestions
- Serve with Steamed Jasmine Rice: The curry pairs wonderfully with fluffy steamed jasmine rice, which soaks up the creamy sauce.
- Garnish with Lime: A squeeze of fresh lime juice right before serving brightens the dish.
Wine Pairing
- Typically, no wine is consumed with this meal. However, a crisp Riesling or Chenin Blanc would complement the rich coconut flavors and balance the spices.
Nutritional Information (Per Serving)
- Calories: 380 kcal
- Protein: 32g
- Fat: 24g
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 5g
- Sodium: 540 mg
Dietary Modifications
- Gluten-Free: This recipe is naturally gluten-free.
- Vegan Option: For a vegan version, replace the seafood with tofu or a mix of vegetables like eggplant and zucchini.
About the Balinese Fish and Seafood Curry
This Balinese Fish and Seafood Curry combines fresh fish and prawns with the rich, creamy flavors of coconut milk and aromatic spices like lemongrass, ginger, and kaffir lime leaves. A traditional dish from Bali, this curry offers a perfect balance of sweet, sour, and spicy elements, making it a delicious and warming meal for seafood lovers.
Cultural Context
Balinese cuisine is deeply rooted in fresh ingredients and bold flavors, often incorporating local seafood caught in the warm waters surrounding the island. This curry reflects Bali’s rich culinary traditions, where coconut milk is a staple ingredient, and spices like turmeric and lemongrass are used to enhance the natural flavors of fresh seafood. This dish is often accompanied by steamed rice in Balinese households and restaurants.
