I'm trying to do a Marie Kondo, and get rid of stuff. I have a massive TBR pile of books, and I came across this one called Our Delicious Adventure by Jane Grover. I bought it several years ago, but have only ever flipped it open briefly. Now I've discovered a few recipes to try out (so the next bacon post will have to wait). Jane made her fish curry with bream that her hubby had caught on their travels, but I had to settle for fish caught in the local deli section of the supermarket :-)
Speaking of salmon, I have fond memories of visiting a salmon ladder in Scotland (where the salmon head back to spawn), and of eating the best smoked salmon - ever!! I'm also reminded of the time Mr P.'s little sis decided to bake a massive whole salmon (stuffed with banana, pineapple and pumpkin - I kid you not) in our tiny gas oven. I think she had to do a tail-ectomy on it to fit it in the oven. It tasted as funky as you are imagining right now.
ready to eat |
I was dubious about this curry, to be honest. It seems like a very old-fashioned way of making it, with a flour-thickened sauce, but it was delicious! Smooth and creamy and comforting. I made a few changes along the way; reduced the amount of celery, increased the curry flavouring, and added chilli and coriander = Yum!
Serves 4-6:
ingredients:
2-3 carrots, chopped into chunks
3 large potatoes, peeled and roughly chopped
2 tbs vegetable oil (I used EV olive oil 'cos we love it)
1 large red or brown onion, finely chopped
2-3 celery sticks, finely chopped
3 spring onions/shallots, roughly chopped
3 healthy tbs Thai yellow curry paste (or 1 tbs curry powder if you follow Jane's instructions)
1/4 cup (40g.) plain flour (or gluten-free cornflour)
3 cups (750 mL) vegetable or fish stock (gluten-free if need be)
500g./1 lb salmon, cut into chunks
270 mL/8-9 oz can of coconut cream
sea salt, to taste
ground black pepper, to taste
1 tsp gochugaru (Korean chilli flakes) or your fave chilli powder -(optional)
basmati or brown rice, to serve
cashews and fresh coriander leaves/cilantro, to serve (optional)
Method:
Throw the carrot chunks into a steamer/saucepan and cook till tender, then drain and put aside
Put the potato chunks in the same steamer/pot and cook till tender; also drain and put aside OR put the potato in with the carrot a few minutes after, as it takes less time to cook than carrots. Does that make sense? I mean you can cook them in the same pot, but the carrot goes first, then the potatoes
Grab a large frypan or saucepan, heat the oil, tip in the onion, celery and spring onions, and sauté on a low-ish heat for about fifteen minutes till really fragrant and tender - (meanwhile, heat the stock in a saucepan so it's ready to go when the veg is cooked)
Add the curry paste or powder to your sautéed veg, and stir for a minute or two
Then add the flour, stir it in, and cook it out for a couple of minutes
Now ladle in the hot stock a spoonful at a time, stirring in well, till you have a beautiful, thick sauce
Now add the carrot, potato, fish, coconut cream, salt, pepper, and chilli flakes
Let it simmer gently away (covered) for about ten minutes or till the fish is cooked to your liking
Serve with rice, cashews and chopped coriander
Notes:
Call 'em what you will: spring onions, shallots, green shallots, scallions - they are long, with a green top and a white bottom - you know what I mean
Choose whatever fish you like - using salmon is extravagant, (and so delicious), but use ling, or basa, or barramundi, or snapper, or whatever your fave dense, boneless fish may be
Don't stress about the amount of coconut cream; one ounce more or less won't hurt. I'm assuming it's more likely to come in an 8 oz tin in the US or UK
Mr P. felt the potato and carrot should have been added in with the onion, celery and spring onions so it absorbed more of the curry flavour - not a bad idea!
ingredients (partly) gathered |
a few more ingredients |
cut the fish into chunks |
sauté the veg. |
stir in the curry paste and then the flour |
stirring in the stock |
sauce thickened, fish and veg and coconut cream added |
and eat ... |
Love curry! Haven't done a fish one in a long, long time. This looks good. We're doing an ongoing Marie Kondo -- getting rid of stuff little by little. Next to tackle is some of our kitchen stuff -- we have enough for 4 or 5 normal cooks. Gotta pare that down. :-)
ReplyDeletei know what you mean about de-cluttering... so much stuff. yep this turned out well, better than i expected.
DeleteThat's a great looking fish curry, Sherry. Salmon doesn't taste the same these days, still, it's my favourite fish besides garouper (sea bream is great too)...just love its fatty meaty texture.
ReplyDeletethanks angie. it was good if a bit unexpected. it seems so old-fashioned to cook a curry this way. yep love salmon!
DeleteOK sherry, I'll try about anything food and would even try the whole salmon stuffed with banana, pineapple and pumpkin. But, my question is, what inspired her to make such an adventurous dish?
ReplyDeleteI love your "old fashion" fish curry, it looks and sound tasty as well as very comforting...
well that whole salmon was- interesting. i think she saw the recipe in a magazine.
DeleteI've never made a curry with a roux base! And that baked salmon sounds totally wacky. I can't even imagine the flavours happening there.
ReplyDeletei know what you mean lorraine. i was dubious myself but it turned out well. the curry i mean; still not sure about the baked salmon by sis-in-law.
DeleteSo now that you have tried the recipe, is the book going as it's had its use? It sounds like quite an old fashioned English curry from the author's directions but I like your "Australian" changes. And I agree with the man about the carrots etc.
ReplyDeletei'm not sure about the book yet but i think it will be departing soon. yes hubby has some good ideas! i think this dish was way better with the changes i made. i've never been a fan of curry powder anyway - all that bitter turmeric.
DeleteYes decluttering is an ongoing thing here too, when I'm in the mood. Wish I was in Brisbane at times, many more secondhand and antique shops.This is the old fashioned way to make a fish curry to be sure, but back in the day we used tinned salmon and definitely only curry powder, using fresh salmon would be delicious. My kind of dish. Thanks Sherry.
ReplyDeleteyes very old-fashioned but surprisingly delicious. tinned salmon in curry? wow!
DeleteLooks great Sherry :-)
ReplyDeletethanks michaela. it was!
DeleteYour decluttering effort sounds idealistic, but if you take that long on every item, it might last until the next century. As I always say: all my possessions bring me joy. And it sounds like a nice retro recipe is a good way to do that. See you in 100 years...
ReplyDeletebest... mae at maefood.blogspot.com
hi Mae
Deleteno i'm pretty good at chucking stuff but i did want to take a look at this book first. i love my things too! but something has to go:-) Cheers S
What an interesting curry! It sounds delicious with salmon.
ReplyDeletethanks jeff. it was good!
DeleteBeautiful! And such beautiful salmon! I’ve never made a curry with salmon, just seafood in general. I bet this is really good. Thanks!
ReplyDeleteit's such a tasty fish isn't it? and this curry was delish.
DeleteI just had salmon tonight. A little curry and coconut would have been awfully good!
ReplyDeletei do love salmon so much! and it went really well here.
DeleteI totally hear you on the pile of books, Sherry! Glad you stumbled across this idea, though, as a salmon curry sounds delicious. We love curry around here - there are so many ways to mix up the flavors, and I don't think we've ever made one with salmon before! (Also, I second your note about smoked salmon in Scotland - it's amazing. We've tried to find good smoked salmon here, but we are often disappointed.)
ReplyDeletewe do have good tassie smoked salmon here but that scottish stuff...
DeleteOhhhh man this is my kind of dish! Comfort food!!!!
ReplyDeleteglad you like it raymund!
DeleteIt sounds fantastic, Sherry - I will definitely be making it. (Need to make a batch of yellow curry paste first!)
ReplyDeleteoh you are good. making your own curry paste. i am just too lazy:)
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