Archive for the Fish Category

Recipe: Prawn Curry

Posted in Fish, Recipes with tags , , , , , , , , , , , , , , on June 10, 2012 by ninasnosh

I’ve been a bit slow with providing any seafood recipes, but here’s a good one to get you going. Prawns in a delicious tomato sauce – a sauce that looks very similar to the ‘rich tomato’ sauce I make for lamb and chicken. This sauce however tastes quite different and compliments the prawns perfectly. It’s time to get yourself some fenugreek seeds as they give great flavour to this dish.

Ingredients:

For the Vaghar

  • 2 tbsp of oil (sunflower or canola)
  • 1/4 tsp of fenugreek seeds

and the rest

  • About 200g of raw/green prawns with tails still attached or 400g if the whole shell is attached (no heads)
    • I like to use the ones with the tails attached – not messy when eating!
  • 1 small onion minced in a chopper
  • 300g of whole plum tinned tomatoes
  • 1 heaped tsp of fresh masala
  • 2 heaped tsp of ground coriander and cumin
  • 1 tsp of garam masala
  • 1 tsp of salt
  • 1/4 tsp of turmeric
  • water

Method

  1. Mince the onion in a chopper or very very finely chop with a good knife (fig. 2)
  2. Separately puree the tomatoes
  3. Heat the oil in a saucepan and add the fenugreek seeds – once the fenugreek seeds sizzle for about 20 seconds take the pan off the heat
  4. Add the minced onions and return to a low heat – cook for about 10 minutes, saucepan lid on and stirring regularly
  5. Once the onions are a golden colour add the pureed tomatoes (fig 4)
  6. Next add all the spices and stir in
  7. Also add about a cup of water
  8. Simmer the sauce on a very low heat for about 15-20 minutes adding more water if needed – the sauce should be of medium thickness (see fig 5 )
  9. Taste the sauce – the different flavours will come through with a bit of a kick
  10. If you need to add more spices do it at this stage
  11. Once you are happy with the flavour add the prawns – cooking them gently for about 4-5 minutes (you will see them change to a pink colour as they cook – try not to over cook)
  12. Remove from the heat and leave to rest for about 5 minutes before serving with roti or rice

fig 1. spices

fig 2. chopper

fig 3. minced onions

fig 4. golden onions

fig 5. sauce

Advertisements

Recipe: Spicing up salmon fillets

Posted in Fish, Recipes with tags , , , on March 27, 2012 by ninasnosh

This recipe is not a curry but it’s what we had for dinner this evening and it’s one of my favourites – especially when I don’t have much time. It’s basically a dry rub that includes some indian spices. I think it goes perfectly with salmon giving it great flavour and keeping the fish from going dry.

Ingredients

This rub would be enough for 2 x 175g fillets ( I made 3 smaller fillets)

  • 2 x 175g salmon fillets
  • 1 heaped tsp of ground cumin and coriander
  • 1 1/2 tsp paprika
  • 1/4 tsp chilli powder
  • 1  1/2 tsp of dried oregano
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • Lemon Juice – fresh is obviously good but I use the bottled stuff as well

Method

  1. Preheat oven to 180 degrees
  2. Mix all the dry ingredients together in a bowl – taste it and add more chilli powder if you want it spicier
  3. Place salmon fillets in a baking dish
  4. Squeeze enough lemon juice on the fillets to coat them (about 1/2 – 1 tbsp)
  5. Sprinkle the rub on to the salmon and pat down with finger tips
  6. Splash a little more lemon juice on top –  a few drops for the rub to absorb
  7. Bake fillets in the oven for about 10 minutes (depending on size)
  8. Rest the fish for a couple of minutes before serving

This is a great and versatile recipe as the salmon can be served with almost anything. We often have it with a salad or with mashed potato and veggies if we are feeling hungrier.

Try not to over cook the salmon – once you see the sides of the salmon going white it will be over cooked.

Spices

Salmon before cooking