GINDARA MENYATNYAT
This vibrant Balinese-inspired curry brings together tender seabass simmered in a rich, aromatic spice paste and creamy coconut. Grilled eggplant, crisp green beans, and sweet cherry tomatoes add depth and freshness, while lemongrass and lime leaf lift the broth with bright, fragrant notes. Finished with coriander and a sprinkle of fried shallots, it’s a warm, comforting dish that balances spice, creaminess, and gentle heat — best enjoyed with fragrant jasmine rice.
Seabass curry with grilled eggplant, tomato, green bean and coriander
Recipes — Serves 1 portion
- 75 g Balinese aromatic spice paste
- 3 pcs sliced eggplant, grilled
- 20 g green beans
- 20 g cherry tomatoes
- 200 g seabass fillet
- 5 g red chili, julienne
- 3 g Felton’s Spice Plenty
- 2 g coriander leaf
- 200 ml coconut cream
- 10 g lemongrass stalk, bruised
- 2 g lime leaf, to garnish
- 5 g fried shallot
Indonesian Aromatic Spice Paste
- 80 g red shallots
- 20 g garlic
- 30 g cashew nut
- 130 g large red chili
- 20 g red turmeric, peeled
- 5 g coriander seeds, roasted and ground
- 5 g cumin seeds, roasted and ground
- 3 g sea salt
Methods
- Blend all ingredients until fine.
- Sauté aromatic spice paste until fragrant, 5–10 minutes.
- Add coconut cream, fish stock, lemongrass, and lime leaves; continue to simmer.
- Add beans, grilled eggplant, and cherry tomatoes.
- Add the fish at the last minute — the curry should now have a thick consistency.
- Finish with coriander leaf and spoon into bowls.
- Garnish with bawang goreng (fried shallot).
- Serve with fragrant jasmine rice.
Recipe Curated by - Chef Dewa Wijaya (Resident Chef @ The Roundtree, Amagansett, NY)
