Salmon And Prawn Curry Recipes

TRAYBAKED KERALAN FISH CURRY

Steps:

• Preheat the oven to 160ºC/325ºF/gas 3.
• Peel and finely slice the onions, garlic and ginger, then deseed and finely slice the chillies. Pick the coriander leaves, finely chopping the stalks, and deseed and slice the peppers.
• Put your largest roasting tray on the hob over a medium heat, and drizzle in 1 tablespoon of oil. Add the spices and curry leaves and fry for 2 minutes, then add the chopped veg, garlic and coriander stalks. Cook for 15 minutes, or until softened, stirring occasionally.
• Place the salmon into the tray, skin-side down. Season with sea salt and black pepper, and drizzle lightly with oil. After 1 minute, carefully turn the salmon skin-side up, then place the tray in the oven for 20 minutes, or until the salmon is almost cooked through.
• Quarter the tomatoes, and run the tip of a knife down the backs of the prawns and pull out the vein, meaning they'll butterfly as they cook.
• Remove the tray from the oven and preheat the grill to full whack. Carefully peel the skin off the salmon and place onto a piece of tin foil.
• Stir the tomatoes, prawns and coconut milk into the tray, then finely grate over the zest from 1 lemon and squeeze over the juice. Gently simmer on the hob over a medium-low heat until the prawns are just cooked through.
• Place the salmon skin under the grill for 5 minutes, or until lovely and crisp, then leave to cool.
• Break the salmon into big chunks. Season the sauce to taste with salt, pepper and a squeeze of lemon juice, then snap up and scatter over the crispy salmon skin.
• Sprinkle over the coriander leaves and serve with lots of lemon wedges for squeezing over.

CREAMY SALMON, PRAWN & ALMOND CURRY

Steps:

• Heat the oil in a pan and cook the onion for 8-10 mins until starting to soften, then stir in the garlic and cook for 1 min. Add the peppers, spices, tomato purée and a splash of water. Cook for 1-2 mins until the peppers soften.
• Add the almonds, stock cube and 500ml water to the pan, season and simmer for 10 mins. Stir in the cream. Cook the beans in a small pan of boiling water for 2 mins until just tender, then drain.
• When you're ready to eat, add the salmon to the sauce, simmer gently for 2-3 mins until the fish turns opaque, then add the prawns and cook for a further 1 min until they turn pink. Check the salmon is cooked through (it should easily flake when gently pressed with a knife). Remove from the heat and add a little lime juice. Serve scattered with the coriander, the beans with the rice and the lime wedges for squeezing over.

FRAGRANT COCONUT, SALMON & PRAWN TRAYBAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat the oil in a deep frying pan or wok, and fry the curry paste, garlic and ginger for 1 min. Stir in the coconut milk and chilli, and bring to a simmer. Add the fish sauce and lime leaves, if using.
• Pour the mixture into a medium roasting tin, and nestle in the salmon, pak choi and mangetout. Cover and cook in the oven for 15 mins. Scatter in the prawns and cook for a further 10 mins. Garnish with the coriander and serve with the lime wedges and rice.

ONE-PAN THAI GREEN SALMON

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don't burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
• Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
• Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.

RED THAI SALMON CURRY

Steps:

• Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
• Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.