I always have a few Thai curry pastes (green & red curry and Tom Yum) in my stock cupboard. They are great not only for the standard curries but also as flavours for stir-fries. Recently, I also discovered panang curry paste and I have enjoyed playing around with it in various prawn dishes. This particular recipe is fairly quick to make and is very moreish.
Looking for a quick and easy side dish to accompany your main meal? Try these spicy king prawns, with a hit of garlic and curry leaves.
Here’s another slightly unusual soup combination. Avocado and crab both have farily subtle flavours and work really well in this warm soup. A hint of cumin and paprika provide gentle back notes of spice, but need to be carefully adminstered so as not to overpower the dish. A hint of tanginess from lemon juice makes this a comforting soup a reminder of fresh summer salads.
When you walk past the fish counter at your local supermarket and see alluring rows of fresh, glistening salmon fillets, it becomes difficult to resist them. But when you reach home, there is always the question of how to cook them. We usually prefer our salmon pan-fried with a pinch of salt, pepper and a twist of lemon at the end. But occasionally one wants something more, but still without too much effort.
This tray-bake recipe is a simple one that requires some chopping skills and a couple of hours of marination. Instead of chopping by hand, you could put all the ingredients for the salsa verde in a small mixer, but try and keep th emixture a bit coarse rather than turn it into a smooth paste. I think that provides and extra dimension of texture to the dish. If you are short of time, you can cut down the marination time too. But try to keep it for at least half an hour to let the flavours seep into the fish.
In the photo, I’ve served the salmon with some roast potatoes and steamed buttered sweetcorn and green beans. But it would also go very well with some steamed rice or even couscous.
- 4 Salmon fillets (approx 800g), cleaned and de-scaled
- 8-10 cherry tomatoes, sliced in half
- A few slivers of butter
- Salsa verde (see below)
For the Salsa verde
- Handful of dill, finely chopped
- 2 spring onions, finely chopped
- 1 fresh large red chilli, finely chopped
- 3 tsp capers, finely chopped
- zest & juice of half a large lemon
- 2 tsp harissa paste
- 1 tsp ras-al-hanout powder
- 1/2 tsp smoked paprika
- 2 tsp olive oil
- sea salt & crushed black pepper, to taste
- Place the salmon pieces in the baking dish. Mix all the salsa verde ingredients and rub vigorously into the fish
- Cover the baking dish with cling film and leave to marinate for 2-3 hrs.
- Pre-heat an oven to 200C
- Remove the cling-film from the fish, scatter the cherry tomato halves around the fish pieces. Place the slivers of butter on top the fish.
- Cover the baking dish with aluminium foil, and cook in the oven for 15-20 minutes (depending on the size of the pieces of fish).
- Check the fish, and when it is nearly done, remove the foil, turn up the heat to 220 and cook for a further 2-3 minutes.
- Serve hot.
This is a delicious little dish with west and south Indian influences. I’ve used cod roe, which is occasionally available at local fishmongers and even supermarket fish counters. It doesn’t look all that great raw, but cooked down, it has a nice crumbly texture and not a very overt and strong fishy taste. We usually cook it similar to a masala bhurji (scrambled eggs) but this recipe really hits the spot too.
Here’s a quick way to make a delectable thai green curry. Please keep in mind that this is not necessarily a true & authentic green curry, but more of something that tastes good, fairly close to a green curry and can be whipped up easily. Sometimes speed trumps authenticity, especially if you’re tired or not really in the mood to cook but still want something delicious.