Gourmet Creamy Coconut Seafood Medley with Rempah Warisan Bernam Spices

Prepare to embark on an exquisite culinary journey with this Gourmet Creamy Coconut Seafood Medley, a dish meticulously crafted to showcase the exceptional depth and aroma of Rempah Warisan Bernam's premium spice collection. This recipe marries the succulence of fresh seafood with a luxurious, coconut-infused sauce, made vibrant and complex by the harmonious blend of Rempah Warisan Bernam Fish Curry Powder, the subtle heat of Rempah Warisan Bernam Pure Chilli Powder, the golden earthiness of Rempah Warisan Bernam Turmeric Pure, and the aromatic foundation of Rempah Warisan Bernam Coriander Powder and Rempah Warisan Bernam Cumin Powder. Each spice plays a crucial role, building layers of flavor that are both rich and incredibly satisfying, promising a truly unforgettable dining experience.

---

Gourmet Creamy Coconut Seafood Medley

This gourmet dish elevates a classic Malaysian curry to new heights, perfect for a special occasion or when you simply crave a luxurious seafood experience.

Yields: 4-6 servings Prep time: 25 minutes Cook time: 30 minutes

Ingredients:

For the Seafood:

• 500g large tiger prawns, peeled and deveined, tails on
• 300g squid, cleaned and cut into rings or bite-sized pieces
• 200g firm white fish fillets (e.g., snapper, cod, barramundi), cut into 2-inch pieces (optional, for variety)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon lime juice

For the Aromatic Paste (Rempah):

• 10-12 small shallots (or 2 large onions), peeled
• 6 cloves garlic, peeled
• 3-inch piece ginger, peeled
• 2-inch piece galangal, peeled (optional, but recommended for authenticity)
• 2 stalks lemongrass, white part only, thinly sliced
• 2-3 fresh red chilies (deseeded for less heat, if preferred)

Rempah Warisan Bernam Spices:

• 4 tablespoons Rempah Warisan Bernam Fish Curry Powder
• 1 ½ tablespoons Rempah Warisan Bernam Pure Chilli Powder (adjust to heat preference)
• 1 teaspoon Rempah Warisan Bernam Turmeric Pure
• 2 tablespoons Rempah Warisan Bernam Coriander Powder
• 1 tablespoon Rempah Warisan Bernam Cumin Powder

Other Ingredients:

• 4-5 tablespoons cooking oil
• 400ml thick coconut milk
• 200ml thin coconut milk (or water)
• 2 kaffir lime leaves, bruised (optional, for aroma)
• 1 tablespoon tamarind paste (dissolved in 2 tablespoons hot water, strained) OR juice of 1 lime
• 1 teaspoon palm sugar (or brown sugar), to taste
• Salt to taste
• Fresh cilantro, chopped, for garnish
• Fresh red chilies, sliced, for garnish (optional)

Instructions:

1. Prepare the Seafood: Pat the prawns, squid, and fish fillets dry with paper towels. Season lightly with salt, black pepper, and lime juice. Set aside.
2. Make the Aromatic Paste (Rempah): Combine the shallots, garlic, ginger, galangal, lemongrass, and fresh red chilies in a food processor or blender. Add a splash of water (about 2-3 tablespoons) if needed, and blend until a smooth, fine paste is formed.
3. Sauté the Spices and Rempah: Heat the cooking oil in a large pot or deep skillet over medium heat. Add the blended aromatic paste and sauté for 5-7 minutes, stirring frequently, until fragrant and the paste has dried slightly.
4. Infuse with Rempah Warisan Bernam Spices: Reduce the heat to low. Add the Rempah Warisan Bernam Fish Curry Powder, Rempah Warisan Bernam Pure Chilli Powder, Rempah Warisan Bernam Turmeric Pure, Rempah Warisan Bernam Coriander Powder, and Rempah Warisan Bernam Cumin Powder to the pot. Stir constantly for 3-5 minutes, allowing the spices to toast and release their full aroma. The mixture should become very fragrant and slightly darken.
5. Build the Coconut Curry Base: Pour in the thin coconut milk (or water) and bring to a gentle simmer. Add the bruised kaffir lime leaves (if using), tamarind juice, and palm sugar. Stir well and let it simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Add Thick Coconut Milk: Stir in the thick coconut milk. Bring the curry back to a gentle simmer, but do not boil aggressively, as it can cause the coconut milk to split.
7. Cook the Seafood: Gently add the fish fillets (if using) first, and let them poach for 1-2 minutes. Then add the prawns and squid. Cook for only 2-3 minutes, or until the prawns turn pink and the squid is opaque and curled. Overcooking will make the seafood tough.
8. Season and Serve: Taste and adjust seasoning with additional salt or palm sugar if needed. Remove from heat immediately.
9. Garnish and Enjoy: Ladle the Gourmet Creamy Coconut Seafood Medley into serving bowls. Garnish generously with fresh chopped cilantro and sliced red chilies. Serve hot with steamed white rice or your favorite bread to soak up every last drop of the rich, spiced sauce.

This recipe features our heritage collection:

Fish Curry Powder

Pure Chilli Powder

Turmeric Pure

Coriander Powder

Cumin Powder