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Cooking, Recipe and Food Blog

Green Fish Curry

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Green fish curry is a sumptuous recipe that uses peanuts and green mangoes. There is a coming together of different herbs and spices. It is not too spicy, but there is a hint of it that lingers in your mouth after every bite.

You can use the same concept with other seafood like shrimps or scallops. It will go well with chicken too. Adding vegetables such as carrots or potatoes can also make this dish yummier.

 

Serves 4

Ingredients:

2 bundles coriander

2 pieces green chili

1 green mango

100g roasted peanuts

1 cup loosely packed mint leaves

4 pieces fish fillet

4 bay leaves

2 cinnamon sticks

1/4 inch ginger

4 cloves garlic

3 medium sized onions, chopped

3 medium sized tomatoes, seeded and coarsely chopped

1/2 teaspoon curry powder

Salt and white pepper to taste

 

Peel the green mango and slice it into thin strips. Discard the seed.

Place the garlic and ginger in a mortar and pestle to form a paste. Set it aside. After, combine half of the coriander, green chili, peanuts, half of the green mango, curry powder and mint leaves in a food processor or blender. Add a tablespoon of water. Process it for one minute or until it forms a thick paste. Season it with salt and white pepper.

Rinse the fish fillets and pat dry using paper towels. Marinate the fillets in the mango and peanut mixture for at least an hour.

Next, heat the oil in a large saucepan. Sauté the coriander and cinnamon sticks for a minute or two or until the coriander leaves wilt. Add the garlic and ginger paste and cook it for one minute. Stir occasionally.

Place the onions in the pan and cook them for 2-3 minutes or until they are browned. After, add the chopped tomatoes and let them simmer for 5minutes or until they are soft.

Put the marinated fish fillets and marinade in the pan and cook it for 4-6 minutes or until they are cooked through.  Add the rest of the green mangoes and let it simmer for another minute. Adjust the taste by adding more salt and white pepper if desired. Transfer the cooked fish to a serving platter or individual plates. Serve warm with plain rice.

 

Photo Courtesy Of:  Girl Interrupted Eating

Whole Baked Salmon

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A lovely Easter dish, this Salmon is a very easy to make dinner. It’s traditional to eat Fish on Good Friday as opposed to Meat, but it works just as well as a Sunday Dinner dish. Any leftovers that are usable can be stirred into scrambled eggs, or for making Fishcakes.

Baked Salmon

Serve it with a leafy Salad and New Potatoes, and some special Green Herby Mayonnaise.

To Serve 10
1tbsp Sunflower Oil
2kg Whole Salmon, gutted (from a Fish Counter)
25g Unsalted Butter, softened
3 Lemons, sliced
1 Shallot, thinly sliced
Few Sprigs Fresh Dill
2 sprigs Lemon Thyme
5tbsp White Wine
Lemon Slices and Chopped Dill, to garnish.
85g Watercress
25g Dill, stalks discarded
35g Curly Leaf Parsley, stalks discarded
150ml Mayonnaise
150g Crème Fraiche
2tbsp Lemon Juice

1. Heat the Oven to 160C, then cut a sheet of extra strong foil large enough to completely cover the Salmon in a loose envelope. Lay the Foil on a baking tray, brush with Oil. Wipe the inside and outside of the Fish, and trim the Head and Fins.
2. Spread the Butter inside the Cavity, then place the Lemon Slices, Shallot, Dill, Thyme and season well.
3. Lay the Salmon on the foil, fold up the edges to make a tray, then pour the Wine on top. Fold up the edges to create a parcel, sealing it well, but making sure there’s enough space for air to circulate.
4. Cook in the Oven for forty five to fifty five minutes, depending on the size of the fish.
5. Once cooked, remove from the Oven, but leave in the foil to cool in the parcel. Once cooled, undo the Foil, and carefully remove the Slices of Lemon, Herbs and Dill, and carefully peel of the skin.
6. Carefully place on a Serving plate, arrange some Lemon Slices around it, and sprinkle with Dill.
7. To make the Mayonnaise, add the Watercress, Dill and Parsley to a pan of Boiling Water, then bring to the boil and cook for thirty seconds. Drain, and rinse with cold water, then pat dry with Kitchen Paper. Put in a Blender or processor with Mayonnaise, Crème Fraiche and Lemon Juice, then mix well. Spoon into a serving bowl, and place on the table.

Photo Courtesy of: Laurel Fan

Thai Green Curry

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Thai Green Curry

This Thai Chicken curry has chunks of tender chicken, a homemade green curry sauce, plus a range of healthy vegetables.

Part of the key to having a high quality Curry is using the right ingredients, but knowing when to add them in the right order. Usually cooked in the same way in Thailand, using smaller pieces of Chicken, which means it would cook faster, and taste fresher.

To Serve 4

1.5kg Chicken, cut into chunks
4 Kaffir Lime Leaves
Handful Fresh Basil
1 Can Coconut Milk
1 Red Bell Pepper (de-seeded and cut into chunks)
1 Courgette (cut into chunks)
2tbsp Oil
4 Small Thai Green Chillies
¼ cup Shallot or Purple Onion
4 Cloves Minced Garlic
1 thumb-sized piece of Ginger
1 stalk Lemongrass
½ tsp Ground Coriander
½ tsp Ground Cumin
1tsp Shrimp Paste
1 cup Fresh Coriander Leaves
½ tsp Ground White Pepper
3tsp Fish Sauce
1tsp Brown Sugar
2tbsp Lime Juice

1. Prepare the ingredients (cut the Chicken, Pepper and Courgette into chunks)

2. Add the Thai Green Chillies, Garlic, Ginger, Lemongrass, Coriander (ground and fresh), Cumin, Shrimp Paste, White Pepper, Fish Sauce, Brown sugar and Lime Juice to a blender, and blitz to a paste. If needed, add a few tablespoons of Coconut Milk to help them blend.

3. Prepare the lime leaves by tearing the leaf away from the stem. Cut into thin slices.

4. Heat the oil in a Wok, and add the green Curry Paste, and heat briefly for thirty seconds to a minute, then add three quarters of the Coconut Milk.

5. Add the Chicken to the Wok, and cook through. Bring to the boil, and allow to simmer, stirring for five minutes.

6. Stir in the Pepper, Courgette and Lime Leaf, simmering for two to three minutes, until the vegetables are softened but still firm and colourful.

7. Taste, and if not salty enough, add some more Fish Sauce. If you’d prefer it to be sweeter, and more Sugar. If it’s too salty, add some Lime or Lemon Juice, and if too spicy, add more Coconut Milk.

8. Serve with Rice, and decorated with Basil and Coconut Milk.