Tag Archives: salmon

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 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!

Enjoy!

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Salmon Tray Bake

Having tried the recipe off the front cover of a previous edition of delicious magazine for my last blog post (The One-Pan Roast), I thought I would also do the same thing again from this month’s edition, titled “One-Pan Winner”. Writing my blog is not only about learning and sharing old family favourites and secrets but also about sharing recipes that I want to try and would try for an evening’s supper, regardless of writing my blog or not!

The idea of these simple ‘one pan recipes’, that use fresh ingredients and that are easy to put together after a long day in the office, is great. Another bonus, is that it is something new to try, rather than reconstituting the same quick meals (with minor variations) that we normally throw together after working long days! If I see anymore of these style dishes on the cover in coming months, then I shall have to review and cook them as well, making a feature about them on the blog!

Being big fish fans and always being able to find Salmon in the fridge, we thought this would be perfect, based partly on the fact that the last one (One-tray roast chicken with white wine, zesty potatoes and asparagus) worked so well. The whole recipe was very aptly named as we thoroughly enjoyed it, not just from the taste but that it was very healthy too, which is never a bad thing.

What I like about these ‘one pan recipes’, is that ‘in theory’ you can try just about anything you want, that your imagination lets you come up with. If anyone has any other ‘one pan recipe’ favourites they love cooking, then please Comment on this post and let me know (including a quick recipe guide) – for the ones that grab my attention the most, I will do a cookup and review in a future post.

Ingredients:
2 Red Onions, cut into wedges
2 Red Peppers, sliced into strips
1 Yellow Pepper, sliced into strips
1 Courgette, halved lengthways and thinly sliced
1 Garlic Bulb, halved across the middle
2 Medium Tomatoes, halved
3 tbsp Olive Oil, plus extra to drizzle
270g Cherry Tomatoes on the vine
2-4 Salmon fillets (depending on how many you are cooking for)
Squeeze of Lemon Juice
Handful of fresh Basil leaves

1. Preheat the oven to 200C/Fan 180C/Gas 6. Tumble the onions, peppers, courgette, garlic and medium tomatoes into a roasting tray. Pour over 3tbsp olive oil, season with sea salt and ground black pepper, then gently toss to coat. Roast for 20 minutes.

2. Add the vine tomatoes to the tray and lay the salmon fillets on top. Season, then drizzle with a little more oil and a squeeze of lemon juice. Return to the oven for 10-12 minutes until the salmon is cooked through and the vegetables are tender.

Scatter with fresh basil leaves to serve.

Enjoy!

Goan Fish Curry

Having had a busy week at work, my girlfriend decided she would try something new from my new curry book as a treat for me. We had some Salmon fillets in the fridge so she chose this goan fish curry for us. I had had a monkfish korai in recent weeks so I wanted to see how this compared as I don’t get to have many fish curries. I was seriously surprised at how well salmon goes with all the indian spices and coconut milk. I found it so much lighter than the monkfish and it didn’t leave us feeling over-full afterwards. I have to say this is definitely my favourite fish curry to date. There was nothing left in the pan afterwards. I’m already looking forward to having this again!

This is what the book said about it…
“Goa is well known for its fish and shellfish dishes, which are usually cooked in coconut milk. For this dish salmon has been chosen because its firm flesh lends itself well to curry dishes and takes on the flavours of all the spices.”

Source: Curry Bible – Mridula Baljekar

(Printable Recipe)

Serves 2-4

Ingredients:
2-4 Skinless Salmon fillets
1 tsp Salt
1 tbsp Lemon juice
3 tbsp Sunflower oil
1 Onion, finely chopped
2 tsp Garlic purée
2 tsp Ginger purée
½ tsp Ground Turmeric
1 tsp Ground Coriander
½ tsp Ground Cumin
½-1 tsp Chilli Powder
9 floz/250 ml Coconut Milk
2-3 fresh Green Chillies, sliced
2 tbsp Cider Vinegar

1 Cut each salmon fillet in half, place on a plate and sprinkle with half the salt and all of the lemon juice and rub in. Cover and leave to marinate in the fridge for 15-20 minutes.

2 Heat the oil in a frying pan over a medium heat, add the onion and cook for 8-9 minutes until a pale golden colour.

3 Add the garlic and ginger purées and cook, stirring, for 1 minute, then add the turmeric, ground coriander, cumin, chilli powder and cook, stirring, for 1 minute.

4 Add the coconut milk, chillies and vinegar, then the remaining salt , stir well and simmer, uncovered, for 6-8 minutes.

5 Add the fish and cook gently for 5-6 minutes. Stir in the fresh coriander and remove from the heat.

Serve immediately with cooked basmati rice.

Enjoy!