Goan Fish Curry

This may sound a little strange… but where I live we actually have a mobile fish monger. So basically they drop around a leaflet advising you of the fish they have and prices etc and every couple of months they will give you a call and see what fish you want and how much. So my dad signed up for it and it’s an excellent service, much cheaper than the supermarkets and the fish is caught that morning and then transported around!
Anyway… because of this we ended up having a lot of fish in the freezer and so I wanted to do something different with it and to try a different style of curry, and so Goan it was!
I thought this was an excellent curry, I thought it might have been a bit spicy, but the flavours were brilliant and the fish was so tender and it was just lovely all round, and as an added bonus its ready in less than 30 minutes, a perfect midweek curry!

Serves 2 – ready in 30 minutes

Ingredients

• 2 tsp coriander seeds
  
• ½ tsp cumin seeds
  
• 1 dried red chilli
  
• olive oil
  
• 1 onion , halved and sliced
  
• a small piece root ginger , finely grated
  
• 2 garlic cloves , crushed
  
• ½ tsp turmeric
  
• 1 x 400ml tin coconut milk
  
• 1 tsp tamarind paste
  
• 1-2 green chillies , finely sliced
  
• 300g sustainable firm white fish such as haddock , Pollack or cod, cut into chunks
  
• steamed rice to serve

Now for the How To:

• Toast the seeds and dried red chilli, then grind in a pestle and mortar, or spice grinder.
  
• Heat a little oil in a pan and cook the onion with a big pinch of salt until soft and golden.
  
• Add the ginger, garlic, turmeric and ground spices and fry for 1 minute.
  
• Add the coconut, tamarind and green chillies and simmer for 5 minutes.
  
• Add the fish and cook for 3-4 minutes until just cooked. Serve with rice.

Give it a try and let me know what you think!
Next up is a Lemon Drizzle Cake!
Bye for Now! X

Thai Prawn Curry

This recipe is really nice, and honestly, so simple, you must try it!

Serves 4  - Ready in 20 minutes including preparation

Ingredients:

·         1 tbsp Vegetable oil.

·         1 onion, chopped.

·         1 tsp fresh root ginger, grated.

·         1 – 2 tsp Thai red curry paste.

·         400g can chopped tomatoes.

·         50g sachet coconut cream.

·         400g raw frozen prawns.

·         Coriander, chopped, to serve (optional)

Now for the How To:

·         Heat the oil in a medium saucepan.

·         Tip in the onion and ginger and cook for a few minutes until softened.

·         Stir in the curry paste and cook for a further minute.

·         Add the chopped tomatoes and coconut cream, and bring to the boil, leave to simmer for 5 minutes.

·         If the mixture is too thick add a little boiling water.

·         Add the prawns and cook for a further 5 – 10 minutes depending on the size of the prawns.

·         Serve with some plain rice. 

I really enjoyed this dish, despite making a mistake when I got the ingredients, I didn’t realise until I was on the 4^th step about to add the coconut cream when I noticed I had actually brought coconut milk, it gave the same flavouring, but it meant that the curry was more liquidy than it should of been, I tried adding corn flour to thicken it, and it did work, but not to the extent as I believe it should of, nonetheless, it was still a great dish despite my mistake.

I have also noticed that the vast majority of the recipes I have tried have coriander involved. I’ve come to the point now where I will just always leave it out, I honestly can’t bare it!

This is also a healthy dish with only 180 calories per serving!

When I make this again, I will be tempted to add another spoon or two of the curry paste to add a bit more heat, it was lovely, but recently I have really liked spicy dishes, so that and getting the correct ingredient are the only amendments I would make!

A brilliant change to the curries I usually make!

Next recipe is Pork Burgers with herby Wedges!

Bye for Now!x