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If you’re following Great British Menu this year then you must surely remember the inspiring culinary delights of Jude Kereama from last year. Jude represented the South West in the heats and made it all the way to the coveted banquet, cooking the canapes and pre-desserts.
Jude runs his restaurants Kota and Kota Kai in Porthleven, Cornwall. Kota means ‘shellfish’ in Maori, a nod to Jude’s Maori and Chinese Malay heritage. We’re lucky enough to be sharing a mouth-watering seafood recipe from Jude: a Penang Curry.
Jude used our lovely Copper Tri-Ply range!
Serves 4
CHILLI PASTE
10g diced, soaked and seeded red birds eye chilli
25g shallots
3 garlic cloves
50g Fresh red chilli
4 tablespoons veg oil
SPICE PASTE
10g shrimp paste
100g shallots
50g garlic
3 stalks lemongrass
3 diced, soaked and seeded red chilli
20 white peppercorns
5 tablespoon coriander powder
5 tablespoon oil
STOCK
1.5 litres prawn stock
75g Palm sugar
200ml coconut milk
GARNISH
Fish of choice
Mussels
Prawns
Cooked yellow noodles
Tofu
Mange tout
Spring onions
Bean sprouts
Vietnamese coriander
Coriander
Mint leaves
Lime wedges
To make the curry sauce: