Seafood Recipes

Moreton Bay Bug Curry WithMango

Savour Moreton Bay Bug Curry with Mango—rich, aromatic, and full of flavour. Order premium Moreton Bay bugs from Pearl Seafoods for fast, fresh delivery acro...

Moreton Bay Bug Curry With Mango in a bowl.
10 People
Serves
30 Mins
Prep Time
10 Mins
Cook Time
Medium
Difficulty
Australian
Cuisine
ABOUT THIS

About This Recipe

Savour the exotic flavours of Moreton Bay Bug Curry with Mango, a dish that perfectly balances the sweetness of mango with the delicate taste of fresh Moreton Bay bugs. This creamy curry, infused with aromatic spices and fresh herbs, offers a tropical twist on a seafood classic. Perfect for a gourmet meal at home, this recipe is a celebration of Australian seafood. Order fresh Moreton Bay bugs online from Pearl Seafoods and enjoy fast delivery across Sydney, bringing the taste of the ocean right to your table.

Ingredients

  1. 5 red chillies, deseeded
  2. 5 cloves garlic, peeled
  3. 2 tablespoons ginger, peeled and chopped
  4. 1 tablespoon lemongrass, chopped
  5. 2 tablespoons shrimp paste
  6. 1 tablespoon turmeric powder
  7. 1 teaspoon ground coriander
  8. 1 teaspoon ground cumin
  9. 1/2 teaspoon ground cinnamon
  10. 1 tablespoon brown sugar
  11. Pinch of salt
  12. 2 tablespoons vegetable oil (if using food processor)
  13. 1.5 kg Moreton Bay bugs, shelled and meat removed
  14. 2 tablespoons coconut oil
  15. 1.5 cans (400ml each) coconut milk
  16. 3 tablespoons fish sauce
  17. 2 mangoes, peeled, pitted, and diced
  18. 10 lime leaves (or zest of 2 limes)
  19. Juice of 2 limes
  20. Fresh coriander, chopped (for garnish)
  21. Thai basil (for garnish)
  22. Lime wedges (for serving)

Method

  1. To make the curry paste, pound the ingredients in batches with a pinch of salt using a large mortar and pestle until smooth. Alternatively, you can use a food processor with a little oil for easier blending.
  2. Place the bugs shell-side down. Using a tea towel for grip, insert a knife into the middle of each bug and cut downwards along the length, pressing firmly to crack through the shell. Repeat on the other side to split the bugs completely. Remove the meat and refrigerate in an airtight container, wrapped in plastic wrap, until needed.The meat will keep for up to 3 days, and the shells can be used to make stock.
  3. Heat coconut oil in a large saucepan over high heat. Add the curry paste and cook, stirring until fragrant, about 1-2 minutes. Pour in the coconut milk and bring to a simmer. Season with fish sauce. Add the bug
    meat and cook, stirring occasionally, until the meat becomes opaque, about 2-4 minutes. Stir in the mango and lime leaves, then adjust the seasoning with lime juice. Garnish with coriander and Thai basil, and serve with lime wedges.
From Our Kitchen

Chef's Tip

Moreton Bay bugs cook incredibly quickly in curry, so add the meat right at the end to keep it tender and sweet. The richness of coconut milk and the heat from the curry paste should support the natural flavour of the seafood, while fresh mango and lime bring brightness and balance to the dish. Premium seafood curries work best when the seafood remains the hero of the bowl.

FEATURED

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Fresh raw moreton bay bugs displayed on black slate with crushed ice and lemon

Fresh Raw Moreton Bay Bugs

Whole / 1kg

Fresh raw Moreton Bay bugs for cooking your own way,...

$55.00 kg
$60.00 $55.00 kg
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NUTRITION

Nutrition Per Serving

  • Calories 330 kcal
  • Total Fat 19.0 g
  • Total Carbohydrate 14.0 g
  • Protein 27.0 g
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