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Smoky and the Wood Pit - Barbecued seafood curry

Published on June 16, 2014
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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 1

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.

Chef’s tip: ‘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.’

SMOKY-AND-THE-WOOD-PITHot new e-cookbook

These recipes come exclusively from food‘s first e-cookbook. Available for Apple iPad, it features 20 meat, seafood, flatbread, pizza and pud recipes – all made on the barbie. With interactive features, it’s 2013’s must-have cookbook. Search for Smoky & The Woodpit in Books on iTunes and download for £1.99.

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