MORETON BAY BUG CURRY with MANGO
Why Mango? Because Life is Too Short for Boring Curries
You might be wondering why we're adding this tropical fruit to a curry. The sweetness of the mango perfectly complements and lifts the savory notes of the Moreton Bay Bug. It's a match made in culinary heaven.
Servings Prep Time Cook Time
4 15mins 20mins
Ingredients:
6 Moreton Bay Bug
1 tbsp coconut oil
1 litre coconut milk
2 slightly underripe mangoes, coarsely chopped.
6 makrut (kaffir) lime leaves, torn.
Jasmine Rice for 4
Curry paste:
10 dried long red chillis, soaked in cold water for at least 4 hours or overnight, then drained and coarsely chopped.
4 red shallots coarsely chopped.
15 gm galangal, coarsely chopped.
10 gm fresh turmeric, or 1 tsp ground turmeric
2 garlic cloves, chopped.
2 lemongrass stalks (white part) coarsely chopped.
1 tsp roasted shrimp paste
3 coriander roots, scraped
Method:
For curry paste, pound ingredients in batches with a pinch of salt with a large mortar and pestle to a smooth paste (this can also be done in a food processer with a little oil).
Place the bugs shell-side down and, while holding with a tea towel, insert a knife into the middle of the bug, then cut downwards and along the length of the bug, pressing firmly to crack through the shell. Turn and repeat on the other side to split the bugs entirely. Remove meat and refrigerate wrapped in plastic wrap in an airtight container until needed (bugs will keep for up to 3 days; the shells can be used in a stock).
Heat coconut oil in a very large saucepan over high heat, then add curry paste and stir until fragrant (1-2 minutes). Add coconut milk and bring to a simmer, then season with fish sauce. Add bug meat and cook, stirring occasionally, until flesh turns opaque (2-4 minutes). Stir in mango and lime leaves and season with lime. Top with coriander and Thai basil and serve with lime wedges over steamed jasmine rice.
The combination of Moreton Bay Bugs, mango, and a medley of spices is a flavor explosion like no other.