Speedy Indian Salmon Curry

Exhausted after a long day, with little energy or inclination to cook a complex dish that involves lots of marinating and blending? We’ve all been there right? Well this curry works a treat and literally takes 15 minutes to prepare and cook.  It’s a staple dish in my household and is always guaranteed to raise spirits and a smile. I’ve been cooking it for 20 years so felt it would be a good one to share with you all. I have used salmon but you can equally use trout or any firm fish in fact.

I find I use all the spices quite regularly so am guaranteed to have them in the house. My fridge also always has fresh ginger and curry leaves, which are either kept in my fridge of freezer (so I don’t get caught out). Same goes for fresh chillies.

I think you’ll be pleasantly surprised at how quick and easy this dish is and yet tastes really moreish. I often get asked do I eat the curry leaves and the answer is ‘yes’. I love the taste of them, but you can leave them to one side if you don’t fancy it. They will have already worked their magic flavouring the dish.

I often accompany it with some of my Bengali dal, which is my ultimate comfort food. A plain white or brown rice works well with this dish.

I would love to see how you get on so don’t forget to tag and link me on instagram if you make it @chilliandmint #chilliandmint.

 

Speedy Indian Salmon Curry

Serves 4

700g filleted salmon, cut into manageable portions (skin on or off as you prefer)

2 tbsp vegetable oil

1 medium onion, chopped

1 tsp nigella seeds

1 small tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

2 fresh chilli, chopped in half (more if you like it hot)

half tsp chilli powder (optional)

2 inches  fresh ginger, peeled and grated

approx 10 fresh curry leaves

2 large tomatoes, finely died

150ml water

1 tsp salt

handful of fresh coriander

1. Cut the salmon pieces into manageable sized portions and put to one side.

2. Warm the oil and when it is hot add the onions and fry on a medium heat for 6 minutes or until they begin to brown. At this point add the nigella seeds, fresh chilli, turmeric, chilli powder, cumin powder, coriander powder, grated ginger, curry leaves and salt and stir for 20 seconds.

3. Add the tomatoes and 100ml of water and mix all the ingredients together.

4. Gently place the salmon pieces, with the skin facing upwards (if skin is still on), into the sauce and let it simmer on a medium/low heat for 5 minutes. Place a lid on the pan.

5. Then using a spoon turn the salmon pieces over and add a further 50ml of water if necessary. It will only need a couple of minutes. If you prefer a thicker sauce add less water and vice versa. Its really not an exact science and more down to personal taste.

Serve with roughly chopped fresh coriander.


Cod, Potato and Spinach Curry

 

 

With the weather being pretty amazing here at the moment in the UK I like to cook quick speedy meals that are packed full of flavour and are not too laborious to make. I had a kilo of cod in my freezer, which I defrosted, so thought that a fish curry was called for, eaten in the garden. Bliss.

I love a good fish curry and have lots on my blog that I would recommend (not biased or anything!): Mild Indian cod currySri Lankan tuna curry, speedy salmon curry (excuse the dodgy photos on this one – it’s when I first started my blog), Bengali mustard fish curry.

The one I want to show you today takes 15 mins max – in fact most fish curries take no time at all. I used cod, but you could use any firm fish – pollock, salmon, trout, bhetki, tuna, monkfish. My cod was filleted and then I simply removed the skin and then cut it into slightly larger than bite size pieces. It will be in a red gravy and this is not because of tomatoes – there are none in it – instead from the paprika and Kashmiri chilli powder, the latter is not spicy hot, instead adds great colour to a dish. Do not be put off.

 

Cod, Potato and Spinach Curry

2 tbsp rapeseed oil

1 tbsp cumin seeds

1 red onion, finely chopped

1 tbsp coriander powder

1 tbsp garam masala powder

1 heaped tsp turmeric powder

5 garlic cloves, finely chopped

2 inches of ginger, skin removed and finely grated

4 fresh green chillies, sliced in half length ways (add less if you prefer less heat)

1 tbsp plain flour

1 tsp salt, to taste

1 heaped tsp paprika

1 tsp Kashmiri chilli powder

1 tsp mango/amchur powder

1 tsp sesame seeds

1 large potato, chopped into 1 inch cubes

250ml water

1 kg cod, filleted, skinned and cut into large bite size pieces

2 large handfuls of fresh spinach

1 tsp jaggery/brown sugar

 

  1. Use a large, wide, deep pan ideally. Heat the oil and when hot add the cumin seeds. They will sizzle almost immediately. After 10 seconds add the onion and move around the pan for a further couple of minutes before adding the coriander powder, turmeric and garam masala powder. Turn the heat down to prevent any of the spices burning. Move around the pan and then add the garlic and ginger.
  2. After about a minute or two add the flour, which will gently thicken the curry, and move around the pan. Add the paprika and Kashmiri chilli powder and then add the cubed potato.
  3. After a further minute add some water so that it covers the potato. Add the fish and coat in the masala. Add a little more water, to cover the fish and place a lid on the pan and cover for 5 minutes.
  4. Gently move the fish, without breaking it up, around the pan and add the mango powder, sugar and sesame seeds. Return the lid on the pan and simmer away for a further 3 minutes.
  5. Add the fresh spinach and continue to cook for a further 3 minutes or until the potato has softened. Add more water if you prefer a more saucy curry. Check on the taste and add more salt/sugar if necessary.
  6. Keep the lid on the pan to keep in the heat before serving. It works well with rice or Indian breads.

 

 

 

 


Mild Indian Cod Curry for the Whole Family

How have you all been? I hope you all enjoyed the bank holiday – for those of us based in the UK we were blessed with three days of brilliant sunshine. I’m aware I have not posted an Indian recipe for a while so I hope that this one will greatly please you.

If your spice cupboard is fairly limited and you want a quick but satisfying curry, then this mild cod curry definitely ticks the box. It’s a crowd pleaser for the whole family as it is only delicately spiced and the one fresh chilli that I do add, I make sure it does not go onto the plate of any unsuspecting guest or family member. I adore purchasing fresh curry leaves from my friends down in Tooting, but I find that they freeze really well, so I always have a good supply ready to use. If finding fresh is tricky, then dried will be a good stand-in, although fresh is ideal.

Mild Indian Cod Curry

serves 4

2 tbsp oil

10 fresh curry leaves

1 tsp cumin seeds

1/2 tsp of turmeric powder

1 thin green chilli, stalk removed

1 white onion, finely chopped

1 heaped tsp ginger paste

1 heaped tsp garlic paste

3 medium sized tomatoes, diced

1 heaped tsp of tomato paste

1 tsp salt

1 tsp caster sugar

1x400g can of coconut milk

1 large cod fillet, skinned and cubed

 

  1. Add the oil in a large non stick wide pan and when it is hot add the curry leaves, cumin seeds and turmeric powder. Move around the pan for 20 seconds before adding the onion.
  2. Gently cook away for 6 minutes before adding the garlic and ginger past. Cook for a further 4 minutes.
  3. Now add the tomatoes, tomato paste, salt and sugar and simmer gently for a few minutes.
  4. Add the coconut milk and let it simmer for a few minutes before adding the cod pieces.
  5. Continue to simmer for up to five minutes with a lid on the pan, stirring gently once or twice. You do not want to break up the cod pieces so be careful. Take off the heat to rest.

Serve with rice or paratha and some fresh lemon on the side. If you want some accompanying greens this recipe is great and super quick.


Bengali Mustard Fish Curry

This post has been a loooooong time coming. Last week was totally full on with both my daughters now in school. There was a catch however, that being that Little Z was to be weaned on gradually with half days over the course of the week and a half, which mean’t that much of my existence was spent ferrying children in a car back and forth to school – six times per day for me to be precise, therefore allowing very little time to actually get on with anything productive.

At the weekend I threw myself into organsing an a friend’s baby shower so was baking and making in preparation for the event. The spread included: a Victoria sponge cake, flapjacks, egg mayo, smoked salmon with horseradish, cream cheese and cucumber finger sandwiches, rainbow coloured fruit sticks (got to keep it healthy!), a carrot cake and a few other sugary treats accompanied by big cups of tea and coffee, oh and not forgetting peach bellinis upon arrival.

IMG_7126

It’s now Tuesday and calm has reigned once more in my life as Little Z stays at school for her first full day. This now gives me the necessary breathing space to get this blog post out to you all.

•••••••••••••••

IMG_7166

Mustard fish curry – Maach (fish) Jhol (gravy/curry), is probably THE most popular fish dish in Bengal. The Bengali diet includes a lot of fish and mustard oil/seeds/paste is as ubiquitous in Bengali cuisine as pepper is in the west. Traditionally the mustard paste for the curry is made by grinding brown mustard seeds on a ‘sheel nora’ or grinding stone that can be found in traditional Bengali kitchens. I learn’t this recipe however from my husband, Mr B, and my mother in-law who have converted to the quicker version of mixing some smooth Dijon mustard with some wholegrain mustard, which works superbly. Cheating? Well not really, just speeding up the process, which is always a bonus in our otherwise hectic lives.

This time I used sea bream, mainly because it is what I had in my freezer, but mackerel, tilapia, salmon or trout work equally well. Served with a bowl of rice it is perfect for a speedy week(end) night supper.

IMG_7226

Some recipes require that you rub turmeric and salt into the fish first and then deep frying them for a 2/3 minutes and then in a separate pan adding the mustard oil, nigella seeds and mustard paste followed by the fried fish. I have always tended to omit the first part, keeping the dish healthier, but by all means try both versions and see which you prefer. Similarly I often cook the dish with the fish whole, but head removed. However, you can also chop the fish into smaller pieces but do not fillet it as it will not work so well.

Bengali Mustard Fish Curry 

Serves 3 (if serving for 4 add one more fish and an extra chilli or two!)

3 sea bream/mackerel/tilapia/salmon/trout, head removed but kept whole

3 tbsp mustard oil

1 tsp nigella seeds

1/2 tsp chilli powder

1/2 tsp turmeric

3 green chillies, halved (more if you prefer it hot hot)

1 heaped tsp Dijon mustard

3 tbsp wholegrain mustard

pinch of salt

8 tbsp water

1. In a pan/wok/kadai heat up the mustard oil. When it is hot carefully add the nigella seeds, chilli powder and turmeric. Stir for a few seconds before adding both mustards. Stir well.

2. Add the chilli and then place in the fish using a spoon to cover the fish in the mustard juices. Add a pinch of salt and some water and place a lid on the pan so that the fish can steam. Keep the heat low so as not the burn the bottom of the pan. If it is drying out add a little more water or oil if need be. Spoon the juices over the fish from time to time.

3. The fish will be cooked within 10 minutes. Leave to rest. Scatter with chopped coriander before serving. To reheat, simply add a sprinkling of water and warm the pan.

Serve with rice.

IMG_7224