This is a seductive example of why a well-balanced meal indulges a healthy libido, body and mind all in one – and this is our recipe for a complete aphrodisiac.
A Laksa-style curry is a tantalizing fusion of aromatic spices, including galangal, lemongrass, turmeric, and kaffir lime. Those freshly chopped spices alone, are enough to send your sense of smell into an altered state, let alone to smell them wafting through the house as they infuse with a satin coconut-milk curry.
Galangal, along with chili and garlic will raise the heat with their aphrodisiacal properties. The silken salmon with it’s caramel skin, peanuts and coconuts giving you energy to last, the mango giving you your boost of vitamin E (the sex vitamin), and a lush antioxidant burst from your black rice.
You will need for 2 people:
(CLICK THE LINKED INGREDIENTS FOR MORE INFORMATION ON THEIR APHRODISIACAL PROPERTIES…)
- 2 filets of Salmon, wild preferred
- 1 cup wild black rice
- 1 mango, thinly filleted
- 1/3 cup frying oil – try using peanut, avocado or sunflower oil
- 1 small onion, finely diced
- 5 cloves garlic, diced
- 1 small hot chili, finely diced
- 3 tbsp Galangal, finely grated
- 1 tbsp turmeric, finely grated
- 1 stalk of lemongrass very finely chopped
- 1 tsp fish sauce
- 6 leaves Kaffir lime, bashed slightly, to bring the oils out for infusion
- 1 tbsp preferably palm sugar, coconut sugar or brown sugar
- 1 can coconut milk
- Shaved coconut for garnish – roast in the oven for 5 minutes to brown slightly
- Peanuts for garnish – also roast in the oven for 5 minutes to brown slightly
- Few sprigs fresh Cilantro for garnish
- Lime for garnish
Start off by getting your rice on. Cook to the pack’s instructions, but generally black rice appreciates a 2:1 water to rice ratio. Drop some good salt and 3 of your kaffir lime leaves in with the rice make give it it’s own zest. It can take up to 2 hours, so allow plenty of time.
Meanwhile, heat a large pan on a low-medium flame. Once hot, add your frying oil, followed by your onions, garlic and chili. Cook slowly until golden and the oil is nice and infused. Strain the contents and place in a food processor (KEEPING THE OIL), and blend until a fine paste. Place the galangal, turmeric and lemongrass in the oil, and fry for a few minutes, afterwards adding the onion paste. Stir to mix, then add the coconut milk, palm sugar, fish sauce, an the whole kaffir lime leaves. Cook for roughly 20 minutes, or longer if desired. Salt can be added to taste, but may not be needed for such a sumptuous sauce as this.
Prepare your salmon near the end so to serve sizzling hot off the press. Start by laying the filets skin up on a paper towel, and sprinkling heavily with salt. Be generous – this will be wiped off after 5 minutes of drawing the water out. Meanwhile on a medium flame, heat your thick-bottomed pan – cast iron is preferable, but if not, stainless in second in line – for a good 5 minutes to ensure proper crispiness. Place about 2 tbsp of whatever oil you used for your laksa in the man. let sit half a minute. Once you dab the moisture off the skin of your salmon, you can place it skin down in your nicely heated pan. Cook for about 5 minutes on skin side, and delicately flipping it for a 30 second ‘kiss’ on the flesh side. Perfect crispy salmon.
Get creative with your serving style, there are a lot of elements to play with. Maybe a formed mound of rice in a low-bowl, with a mango layer arranged neatly on top, followed by the Salmon, with a moat of rich Laska surrounding it. Then garnish with the toasted coconut & peanuts, the cilantro and a good squeeze of lime.
Tip: be sure to warn your love not to eat the Kaffir lime leaves that are floating around in the Laksa, and whoever gets one, has to kiss the cook…
(We tried the dish with blanched asparagus, which suited the flavors, but felt it had too many elements – play with asparagus or other aphrodisiac vegetables with your meal if you crave some greens)