Monday 25th March 2013

Tonight I have been testing Colin’s new found love of fishies by making a curry with salmon.  And….. it was a triumph!  The great thing about salmon in a curry is that it holds its shape and does not disintegrate into the sauce.  Tonight’s inspiration came from an Ottolenghi recipe for braised salmon and here’s the recipe:

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1/2 tsp turmeric

400g fish fillets

1 tbsp oil

1 onion, chopped

1 tsp mustard seeds

1 tsp curry powder

1/4 tsp fennel seeds

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp ground ginger

1 cinnamon stick

2 red chillis, chopped

1/2 tsp salt

1 tin chopped tomatoes

coriander leaves

squeeze lemon juice

  • rub the turmeric into the fish and cut into chunks.
  • warm the oil and fry the onion for 10 mins until soft.
  • add all the spices, chilli and salt and stir for 5 mins.
  • add the tomatoes, 150ml water and lemon juice and simmer for 15 mins.
  • when the sauce is thickened add the fish and simmer in the sauce for 10 mins, or until the fish is cooked.
  • eat!

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