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 🙂
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 purée. Heat the oil in a large pan until smoking. Add the garam marsala and sizzle for 30 secs, then add the onion and ginger purée, 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 – the 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!