Smoky and the Wood Pit – Barbecued seafood curry

'This recipe is a reminder of holidays in the Far East, where spicy seafood curries are served in young green coconuts,' says Marcus
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Barbecued seafood curry in a coconut

Marcus Bawdon shares his recipe for barbecued seafood curry in a coconut. An exciting new way to cook this Asian speciality

Serves    2

Supported by

Food July August
  • You will need
  • Method

Green coconut 1

Galangal or ginger thumbnail sized piece

Bird’s eye chilli 1-2, to taste

Lemongrass ½ a stick, finely shredded

Lime ½, juice of

Fresh coriander few sprigs

Green thai sauce 2 tsp

Fish sauce

Squid rind and mussel meat 2 handfuls

Cooked crab claws 2

King prawns a few

Thai jasmine rice 50g

  1. Cut the top off the coconut, retaining the coconut milk inside and scoop out the jelly-like coconut meat and set it aside.
  2. In a spice grinder or blender, add the ginger, chilli, lemongrass, lime juice, coriander, thai sauce and a glug of fish sauce. Pour in half the coconut milk and all of the coconut flesh. Blitz all the ingredients to make a sauce.
  3. Cook the squid rinds and mussel meat in a little of the sauce until cooked, then add the rest of the sauce and heat until warmed through.
  4. Load the coconut shell with the curry and add the crab claws. Place the coconuts on rings made from tinfoil, and put the coconut top lids back on.
  5. Cook on a medium hot barbecue with the lid down for 20 minutes.
  6. Brush a few king prawns with the sauce and grill on the barbecue. Serve with thai jasmine rice.

You will need

Green coconut 1

Galangal or ginger thumbnail sized piece

Bird’s eye chilli 1-2, to taste

Lemongrass ½ a stick, finely shredded

Lime ½, juice of

Fresh coriander few sprigs

Green thai sauce 2 tsp

Fish sauce

Squid rind and mussel meat 2 handfuls

Cooked crab claws 2

King prawns a few

Thai jasmine rice 50g

Method

  1. Cut the top off the coconut, retaining the coconut milk inside and scoop out the jelly-like coconut meat and set it aside.
  2. In a spice grinder or blender, add the ginger, chilli, lemongrass, lime juice, coriander, thai sauce and a glug of fish sauce. Pour in half the coconut milk and all of the coconut flesh. Blitz all the ingredients to make a sauce.
  3. Cook the squid rinds and mussel meat in a little of the sauce until cooked, then add the rest of the sauce and heat until warmed through.
  4. Load the coconut shell with the curry and add the crab claws. Place the coconuts on rings made from tinfoil, and put the coconut top lids back on.
  5. Cook on a medium hot barbecue with the lid down for 20 minutes.
  6. Brush a few king prawns with the sauce and grill on the barbecue. Serve with thai jasmine rice.
Supported by
Indy Coffee Box

'It's a good one to cook on a barbecue, as the coconut releases a wonderful toasted coconut smoke that adds extra fragrance to the curry. Pick up a green coconut at the Chinese supermarket.'

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