Coconut Curry Sambal Seafood Bisque with Flaky Roti Prata

Heat the cooking oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. The fragrance of the onions will start to fill the kitchen.

Add the minced garlic and grated ginger to the pot and sauté for another minute, until fragrant. Be careful not to burn the garlic.

Stir in the curry powder and sambal oelek. Cook for 1 minute, allowing the spices to bloom and release their aroma. The mixture should be a vibrant red-orange color.

Pour in the vegetable broth and coconut milk. Bring to a simmer, then reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld together.

Add the shrimp and squid to the bisque. Cook until the shrimp turns pink and opaque and the squid is tender, about 3-5 minutes. Avoid overcooking the seafood.

Stir in the lime juice, fish sauce, and sugar. Season with salt and black pepper to taste. Adjust the amount of sambal oelek for desired spice level.

While the bisque is simmering, cook the roti prata according to package instructions. Typically, this involves heating a frying pan or griddle over medium heat and cooking each prata for 2-3 minutes per side, until golden brown and crispy. The prata should be flaky and slightly puffed up.

Ladle the Coconut Curry Sambal Seafood Bisque into bowls. Garnish with fresh chopped cilantro.

Serve the bisque immediately with the warm, flaky roti prata. Use the prata to scoop up the flavorful broth and seafood.