Being new to this whole food blogging thing, this is officially my first entry into a "foodie challenge". The Royal Foodie Joust, thought up by the amazing Jenn a.k.a The Leftover Queen sees budding and pro foodies worldwide take the monthly task of whipping up something with three ingredients chosen by the previous month's winner.
This time around, Valli from More Than Burnt Toast, has chosen three simple (my mind was racing on all the possibilities as soon as I read it!) ingredients - something from the sea, lime and coconut. In fact, even my mom and aunts had ideas to pitch in. Anyways, I finally settled on my adaptation of the luscious creamy moolie.
Creamy seafood moolie with pasta
1 fish fillet (Dory, cod or salmon) - cubed
2 squid (small) - cut into squares or rings
6 - 8 prawns
Mussels (to your preference)
2 Kaffir lime leaves - finely shredded (optional)
1/2 lime - juiced
two pinches of shredded torch ginger bud/ bunga kantan (optional)
1 cup coconut milk
3 tablespoons grated coconut - roasted in oven till brown and mixed with a bit of lime zest.
1 tablespoon dried chilli flakes
Grind into a paste:
1 stalk lemongrass
4 cloves garlic
1/2 teaspoon turmeric powder
salt to taste
1/2 cup water
Heat a tablespoon of oil in saucepan. Pour in ground paste and fry till aromatic. Add in shredded lime leaves and torch bud. Stir in seafood and coat well with paste. Add coconut milk and chilli flakes and leave to cook. At the very last moment, add lime juice and give it a good stir then take off heat. Spoon on top of spaghetti or pasta of choice (also goes well with rice). Garnish with sprinkles of roasted coconut.
p/s: If you'd like to join the Royal Joust or just to read the other yummy entries, click here.