Tag Archives: curry

Indian Spiced Baked Salmon

We use jarred curry pastes all the time, they’re really convenient! They’re choc full of spices that you’d have a hard time keeping your kitchen stocked with. The only problem is that when you’re cooking for 2 there’s often quite a lot left over, so unless you want to keep eating the same thing over and over you have to get inventive! This recipe for salmon with Balti paste definitely falls into that category – what’s more, it’s easy and totally delicious. You can really use any kind of fish fillets and any kind of curry paste, the recipe is very flexible.

For 2 people, you’ll need:

  • 200 g new potatoes
  • 1 tbsp olive oil
  • 1 tsp mustard seeds
  • 1 tsp nigella (black onion) seeds
  • Pinch of salt
  • 2 tbsp curry paste (we used Patak’s Balti paste, which is medium-hot – you can use whatever you have!)
  • 2 tbsp natural yoghurt
  • 2 salmon fillets
  • 200 g baby leaf spinach

Start by halving your potatoes length-ways (so that they’re quite thin) and parboiling them placing in a pan of cold water and bringing to the boil, then simmering for 2-3 minutes. Bring the oven to temperature while you’re doing this – about 180 ºC should do it. Put your roasting dish into the oven to heat up. Once the potatoes have been parboiled, drain them and add the oil, mustard seeds, nigella seeds and the salt to the pan. Make sure the potatoes get a good coating, and one the roasting dish is nice and hot take it out of the oven and add the potatoes into it, savouring the satisfying sizzle! Put the dish back in the oven – the potatoes should take about 40-45 minutes to cook.

Not only are nigella seeds delicious, they make the humble potato look awesome
Not only are nigella seeds delicious, they make the humble potato look awesome

To prepare the salmon, mix together the curry paste and the yoghurt so that it forms a consistent light-coloured paste. Cover the salmon fillets in the paste in a bowl. About 15-20 minutes before the potatoes are ready to come out, move them aside in the roasting dish (or use a separate dish if you don’t have space) and put the salmon in. We had some particularly meaty fillets, but if yours are thinner they will probably take less time to cook.

Curry Salmon in Roasting Dish

Wilt the spinach in a pan on a low heat with some salt and pepper – it should only need about 5 minutes.

Curry Salmon Served

That’s all there is to it – this is a really simple meal and a great alternative to a standard curry. We hope you enjoy it as much as we did!

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Green Thai Curry

This is a really quick and easy recipe for one of our favourite meals, green Thai curry. I hesitate to call it Thai green curry, because it isn’t really – but it has amazing fresh flavours that really evoke memories of south east Asia (for me, Fats – I promise to take Bird there one day!). We think we might have stolen this from Jamie Oliver – I’m sure he’ll let us know if he wants to claim credit!

Here’s what you’ll need for 2 people:

  • About 10 good-sized raw king prawns
  • A medium-sized bunch of coriander
  • 2-3 spring onions
  • 1 green chilli
  • Thumb-sized piece of fresh ginger
  • 1 clove garlic
  • 1 lime
  • 1 tbsp vegetable oil (or other flavourless oil)
  • 1/2 tbsp soy sauce (or to taste)
  • 1/2 tbsp fish sauce (or to taste)
  • Tiny drizzle of sesame oil (this stuff is strong!)
  • 2/3 tin low-fat coconut milk
  • 50 g fine beans
  • 150 g white rice

Green Thai Curry Ingredients

Before you start, put a pan of water on to boil for the rice. Now make the curry paste. To do this, throw together (take a deep breath…) most of the coriander (leave back enough to garnish the finished article), the spring onions, the chilli, the ginger (peeled), the garlic, the juice of half the lime, the vegetable oil, the soy sauce, fish sauce and the sesame oil (phewf!) in a blender – we use a small hand blender. Whizz until you have a nice green paste, don’t worry about it being too smooth.

Green Thai Curry Paste

Green Thai Curry Wok

When your rice water is boiling, add the rice. Now put a wok on a medium heat and then add the mixture. Cook for about 20 seconds to loosen it up, and then add the coconut milk – you don’t want to cook the paste too much as it will lose its lovely green colour. Add the beans and then cover to keep the moisture in. This should take about 10 minutes to cook, so it should be ready at the same time as the rice. About a minute before its ready, add the prawns to cook – they should be just ready after a minute of cooking – pink all the way through – and will be deliciously tender.

Green Thai Curry Nearly Ready

When everything is ready serve it up by carefully sculpting a mound of rice, nestling some curry on it and delicately placing some choice coriander leaves on top… Or just slap it on a plate, it will taste just as good! Serve with a lime wedge each for a little added zing.

Green Thai Curry Done

This recipe is also excellent with salmon – if you want to be really fancy, fry it for a couple of minutes skin-side down before adding it to the wok with the curry to get a satisfyingly crispy texture.

Coming Soon! Autumn and More…

It’s been a while! A week by my reckoning. Sorry we haven’t been posting, but that doesn’t mean we haven’t been cooking – we’ve got some real treats lined up for our next few posts. Autumn is well and truly here in Bristol, so that means comfort food – stews, soups and squash are most definitely on the menu! Here’s a sneak peek…

Autumn Preview

Strawberry Weekends Forever…

We’ve been trying to make the most of the summer sun, while it lasts – we love autumn (the colours, the food…) but we’re not in a rush to see the back of the warm weather. What better way to enjoy the sun that a leisurely walk surrounded by some great scenery? Somerset (the land of cider, ooh arrr…) is a great place for it, and we found a great one this weekend.

South Bristol is a wonderful place to live – we can hop on a train at Parson Street or Bedminster station and in 5 minutes we’ll be in the middle of the countryside. It’s a really underrated part of Bristol, but don’t tell anyone – it’s quite nice to keep it quiet for a little while! Yatton station is a 15 minute train ride, and that’s where our walk started.

The start of the Strawberry Line
The start of the Strawberry Line

We followed the Strawberry Line for about an hour before lunch. The walk is as scenic as the quaint name – apparently given for the excellent strawberries of the south Mendips – would suggest. The path is extremely popular with cyclists (Fats loves cycling, Bird not so much – long story…) and they were out in force this weekend.

The walk we had found on the internet had suggested that we loop back round when we reached Congresbury and head back to the train station, but after sitting down for some sarnies (British for sandwiches – home-made white bread with local Somerset cheddar cheese and onion chutney) we decided to go on a bit of an adventure.

The church at Congresbury. The only way this could get more Somerset is with a barrel of cider and Phil Harding.
The church at Congresbury. The only way this could get more Somerset is with a barrel of cider and Phil Harding.

So we got our OS map out and plotted a walk that would take us through Ball Wood and up Cadbury Hill. This is an ancient late Bronze-age hill fort – about 3000 years old – though the last time it was occupied was during the Dark Ages. We fell in love with some of the houses on the way down, but thought it would be a bit cheeky of us to start snapping pictures! You can see the route we took below, so check it out for yourself if you’re ever in the area.

Walk map
The route

After wandering back through Yatton towards the station, we arrived on the platform just in time to see our train pull up – pretty fortunate since they only go once every hour!

PhotoGrid_1377967968897After all the walking, we thoroughly deserved a hearty meal, so we threw together a really easy curry, using half a jar of Patak’s Rogan Josh curry paste, along with a couple of sweet potatoes, some frozen spinach, peas and cashew nuts. Divine! Check it out on instagram.

After last year’s wash-out summer in the UK the recent sun has been most welcome, long may it last!