Jack Stein served up a tasty Indonesian seafood curry on Steph’s Packed Lunch.

The ingredients for the spice paste are: 1½ tsp black peppercorns, ½ nutmeg, grated, 25g candle nuts, macadamia nuts, cashew nuts or roasted peanuts, 1 tsp white sesame seeds, 60g banana shallots, peeled and roughly chopped, 25g peeled fresh ginger, peeled and roughly chopped, 40g peeled galangal (or extra ginger), peeled and roughly chopped, 15g peeled fresh turmeric, chopped, or 1 tsp turmeric powder, 3 fat lemongrass stalks, core chopped, 20g garlic, peeled and chopped, 2 medium-hot red chillies, seeded and roughly chopped, 3 red bird’s eye chillies, roughly chopped, 1 tsp shrimp paste, 1 tbsp palm sugar, 1 tsp salt, 3 tbsp vegetable oil and Juice of ½ lime.

For the Indonesian fish curry: 400g fish fillets, such as monkfish or sea bass, cut into small medallions, 250g medium squid, cleaned and scored and cut into pieces, 12 raw prawns, left whole, 1 tsp salt, Freshly ground white pepper, 1 tbsp lime juice, 200g (8 heaped tbsp) Indonesian spice paste, as above, 2 tbsp vegetable oil, 4 kaffir lime leaves, torn into small pieces, 2 fat lemongrass stalks, halved and bruised, 120ml chicken stock and 250ml coconut milk.

For the green bean and coconut salad: 250g fine green beans, cut into pieces, 6tbsp vegetable oil, 25g Thai or banana shallots, peeled and sliced, 15g garlic, peeled and sliced, 1 medium-hot red chilli, seeded and chopped, 150g fresh coconut, finely grated, 100g beansprouts, 2 kaffir lime leaves, shredded and 2 red bird’s-eye chillies, thinly sliced.

For the dressing: ½ tsp shrimp paste, 1 lime, juiced, 3 tbsp vegetable oil, Pinch sugar and Pinch salt.

See recipes by Jack in his book titled: Jack Stein’s World on a Plate: Local produce, world flavours, exciting food available from Amazon now.