Tag Archives: Curry

Seafood Curry

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Is it really 2014 already?

I started writing this post on the 14th July 2012 – not sure it was meant to take this long to write. Doesn’t time fly! What a roller-coaster 18 months…

Needless to say, with some gentle persuasion, getting back to this, was getting back to something I love and enjoy doing, and sharing with others. Life was so down and up, that I have missed all my old blogger friends on twitter etc. I wonder what the likes of Karen, Choclette, Dominic, Jack and Fiona and many others have all been up to? A lot of reading and catching up to come, me thinks…

So anyway, am I back? Is this just a passing phase? I hope not 🙂 I have already got another post to follow shortly 😉 I just hope the world of food blogging hasn’t changed too much and that I am not stuck in the old world of ‘2012 style’ posts!

I think this recipe originally came from a BBC email I received way back when, while I was going through a spicy fish phase in my life, having previously done the Spicy Seafood Stew.

So seeing this half-finished post sat in my draft pile, I decided to re-try the recipe. I was surprised that this had not been cooked again in the last 18 months, it was that good! With the availability of social media and sharing images real-time, it meant I was now able to send photos to family members as I was making it, with replies such as ‘yumm’ and ‘can you save me some pls?”

The best part of this recipe is the curry sauce – this is something that took very little time creating and can be cooked up long in advance and potentially used with any accompaniment of your choosing. And of course, if you like it hotter, just add more chillies 🙂

Ingredients:
75g ghee (you can substitute with margarine)
300g skinless white fish like pollack, cut into large chunks
200g skinless salmon , cut into large chunks
200g raw peeled prawns
100g mussels (optional), cleaned and de-bearded

For The Curry Sauce:
1 onion , roughly chopped
100g ginger , chopped
50ml vegetable oil
2 tsp garam masala
½ tsp asafoetida (if you have it)
1 tsp turmeric
1 red chilli , deseeded and finely chopped (leave the seeds in if you like it really hot)
400g can chopped tomatoes
good handful coriander leaves

1. For the curry sauce, whizz the onion and ginger together to a pur̩e. Heat the oil in a large pan until smoking. Add the garam marsala and sizzle for 30 secs, then add the onion and ginger pur̩e, reduce the heat and slowly cook for 5 mins. Add the remaining spices, fry for 1 min, stir in the chilli and fry for another min, then add the tomatoes and a good pinch of salt and grind of pepper, and stir well. You can do this way in advance, then just throw the curry together on the night Рthe sauce will freeze or keep in the fridge for up to 3 days.

2. To make the curry, melt a third of the ghee in a large pan. Cook the white fish for 2-3 mins until lightly browned, then set aside on a plate. Repeat this process with the salmon and prawns, adding another third of ghee each time. For the mussels, heat a medium-sized saucepan on a high heat. Add the mussels with 2 tbsp of water, cover tightly with a lid, and steam for 3-4 mins, shaking the pan every so often. Drain and set aside with the other seafood.

3. Bring the sauce to the boil, stir the fish and mussels in gently, bring to the boil again, then remove from the heat and leave for 3-4 mins – the fish will finish cooking in the heat from the sauce. If you like, add some coriander leaves and serve with rice!

Enjoy!

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Monkfish Moilee

I thought it was about time I tried a new curry recipe on here, after having had several requests from family and friends, for something they could try too!

Gordon Ramsay’s big yellow ‘Great Escape’ Curry book was staring at me from the bookshelf as soon as I thought about doing a new blog post, so decided to use it, to look for a fish curry recipe, as a change from all the meat I normally use.

As soon as saw this recipe, I knew it was perfect, as I had never cooked with Monkfish but it was something I had always wanted to try, especially after seeing countless chefs on TV show how easy it was to remove the large bone and then cook with it.

According to Gordon, a fish moilee is simple coconut fish curry from Kerala on the west coast of India. Some consider it an Anglo-Indian dish as it was commonly found in other Southeast Asian cuisines connected through the British Empire.

It is perfect for this time of year, especially with the warm weather we have been having, as it is not too heavy, even with the meaty Monkfish tail. Definitely one recipe to pin on the side of the fridge!

Serves 4

Ingredients:
500g skinless and boneless Monkfish tails
¼ tsp Ground Turmeric
½ tsp Sea Salt
Juice of 1 Lime
2 tbsp Vegetable Oil
1 Large Onion, peeled and finely chopped
3cm Ginger, peeled and finely grated
3 Garlic Cloves, peeled and finely crushed
3 Green Chillies, deseeded and sliced in half lengthways
4 Curry Leaves
400ml tin Coconut Milk
6 Cherry Tomatoes, quartered
Coriander leaves to garnish

1. Cut the monkfish tails into bite sized chunks and place in a bowl.

2. Mix together the turmeric, salt and lime juice to create a wet paste, then mix this with the monkfish chunks and leave to marinate for about 20 minutes.

3. Heat the oil in a large pan over a medium to high heat.

4. Add the onion, ginger, garlic, chillies, curry leaves and salt. Stir frequently for 5-6 minutes until the onion is translucent and soft.

5. Pour in the coconut milk and bring to a gentle simmer, stirring occasionally.

6. Add the marinated fish and cherry tomatoes and gently simmer for another 4-5 minutes until the fish is cooked through.

To serve, ladle the curry into a warm bowl and garnish with coriander leaves. Serve with plain rice.

Enjoy!

Satay Chicken

Having purchased a lot of different Asian sauces and spices at the weekend, I decided it was about time to try something new and found this amazing recipe for Satay Chicken.

Satay or sate, is a dish of marinated, skewered and grilled meat, served with a sauce. It usually consists of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers made from coconut palm fronds.

Satay originated in Java, Indonesia where it has now become a national dish. It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand as well as in the Netherlands, as Indonesia is a former Dutch colony.

‘Satay sauce’, often referred to as peanut sauce, is widely used in Indonesian cuisine, Thai cuisine, Malaysian cuisine, and Chinese cuisine (under different names). It is also used in some European cuisine. Initially the sauce was meant as a sauce for Satay when being grilled, as well as for dipping.

This recipe from ‘Yeo’s’ is easily adaptable to being done on skewers or in the pan, as I tried.

Ingredients:
400g Chicken, Beef or other meat or tofu
3 tbsp Satay Sauce
2 tbsp Light Soy Sauce
1 tsp Pure Seasame Oil
2 tsp Malaysian Curry Powder
3 tbsp White Sugar
1 tbsp Lemon Juice
1 Small Onion and Garlic Clove, chopped

1. Mix the ingredients above in a bowl and marinate the meat or tofu for around 1 hour.

2. If you are cooking in the marinade, then cook it through in the pan, on a medium heat, so that the sauce does not burn, until it is thoroughly cooked.

3. If you are cooking on skewers, grill them until cooked.

Serve with rice and/or stir fried vegetables and warmed Satay sauce for dipping.

Enjoy!