Balti Fish Curry

Ingredients

2 lb thick fish fillets, such as angler fish, red snapper, cod, or haddock, rinsed and cut into large chunks
2 fresh bay leaves, torn
2/3 cup ghee or vegetable or peanut oil
2 large onions, chopped
1/2 tbsp salt
2/3 cup water
fresh cilantro sprigs, to garnish

Marinade

1/2 tbsp Garlic and Ginger Paste
1 fresh green chili, seeded and chopped
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 – 1/2 tsp chili powder
1 tbsp water
salt

Method

  1. To make the marinade, mix the Garlic and Ginger Paste, green chili, coriander, cumin, turmeric, and chili powder together with salt to taste in a large bowl. Gradually stir in the water to form a thin paste.
  2. Add the fish chunks and smear with the marinade. Tuck the bay leaves underneath, cover, and let marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  3. Remove the fish from the refrigerator 15 minutes before you intend to start cooking.
  4. Melt the ghee in a karahi, wok, or large skillet over medium-high heat. Add the onions, sprinkle with the salt, and cook, stirring frequently, for 8 minutes, or until very soft and golden.
  5. Gently add the fish and bay leaves to the pan and stir in the water. Bring to a boil, then immediately reduce the heat and cook the fish, spooning the sauce over the fish and carefully moving the chunks around, for 4-5 minutes until they are cooked through and the flesh flakes easily.
  6. Adjust the seasoning, if necessary, and garnish with cilantro sprigs before serving.

Makes 4 to 6 servings.

Source: Curries

Glazed Salmon Steak with Basil Oil

Ingredients

2 tablespoons balsamic vinegar
2 teaspoons soy sauce
4 salmon steaks, 175 g each
6 tablespoons extra virgin olive oil
50 g fresh basil leaves
salt and freshly ground black pepper
extra basil leaves, to serve

Method

  1. Mix the balsamic vinegar and soy sauce in a shallow dish, then add the salmon, turning to coat. Cover and let marinate in the refrigerator for at least 30 minutes.
  2. Put the olive oil and basil in a bowl. Puree with a hand blender until smooth, cover and leave to infuse.
  3. Remove the salmon from the marinade (reserving the marinade) and drain well.
  4. Heat a non-stick frying pan until very hot. Add the steaks and cook without moving for 3 minutes then turn over and cook for 2 minutes on the other side.
  5. Transfer the steaks to a plate to keep warm.
  6. Deglaze the pan with the reserved marinade, boiling until thickened and syrupy (add a little water if necessary).
  7. Whisk the basil oil again if it has separated, and serve the steaks brushed with the reduced pan juices, drizzled with the oil and sprinkled with extra basil leaves.

Makes 4 servings.

Source: Salmon

Fish Curry with Rice Noodles

Ingredients

2 tbsp vegetable or peanut oil
1 large onion, chopped
2 garlic cloves, chopped
3 oz white mushrooms
8 oz angler fish, cut into 1-inch cubes
8 oz salmon fillets, cut into 1-inch cubes
8 oz cod, cut into 1-inch cubes
2 tbsp Thai Red Curry Paste
1-3/4 cups canned coconut milk
handful of fresh cilantro, chopped
1 tsp palm sugar or brown sugar
1 tsp Thai fish sauce
4 oz rice noodles
3 scallions, chopped
1 cup bean sprouts
few fresh Thai basil leaves, to garnish

Method

  1. Heat the oil in a large skillet or wok. Add the onion, garlic, and mushrooms and gently cook until softened but not browned.
  2. Add the fish, Thai Red Curry Paste, and coconut milk and bring gently to a boil. Simmer for 2-3 minutes before adding half the cilantro, the sugar, and fish sauce. Keep warm.
  3. Soak the rice noodles for 3-4 minutes (check the package directions), or until tender, and drain well using a colander.
  4. Put the colander and noodles over a pan of simmering water. Add the scallions, bean sprouts, and most of the basil leaves and steam on top of the noodles for 1-2 minutes, or until just wilted.
  5. Pile the noodles onto warmed serving plates and top with the fish curry. Scatter the remaining cilantro over the top, garnish with basil, and serve immediately.

Makes 4 servings.

Source: Curries

Fish Tagine with Tomatoes

Ingredients

8 plum tomatoes, cut in half lengthwise
2 teaspoons caster sugar
salt and freshly ground black pepper
2 tablespoons olive oil
1 bream weighing about 3 lb, cleaned
1 quantity chermoula (see recipe below)
1 carrot, cut into matchsticks
2 sticks celery, cut into matchsticks
peel of 1/2 preserved lemon, cut into strips
fresh parsley, to garnish

Method

  1. Preheat the oven to 250ºC (475ºF). Place the tomatoes in an ovenproof dish, cut side LIP. Sprinkle with sugar, salt and pepper.
  2. Drizzle the tomatoes with the olive oil and roast in the oven for 30-40 minutes until soft and slightly charred. Rub the fish, inside and out, with the chermoula. Place in a dish and leave in a cool place for 30 minutes.
  3. Arrange the carrot and celery in the bottom of a tagine or ovenproof dish. Place the fish on top of the carrot and celery. Add any remaining chermoula and arrange the tomatoes and lemon peel round the sides.
  4. Reduce the oven temperature to 200ºC (400ºF). Cover the dish with a lid or foil and bake in the oven for 30 minutes.
  5. Remove the foil and spoon any juices over the fish. Return to the oven, uncovered, and cook for a further 10 minutes, or until the fish flakes easily when tested with a knife, and most of the liquid has evaporated. Serve, garnished with parsley.

Makes 4 servings.


Chermoula

Ingredients

4 cloves garlic
1 teaspoon salt
juice of 2 lemons
1 tablespoon ground cumin
2 teaspoons paprika
1 fresh red chili, cored, seeded and roughly chopped
1/2 oz fresh coriander
1/2 oz fresh parsley
1/4 cup olive oil

Method

  1. In a mortar and pestle, crush the garlic with the salt. Place in a blender or food processor.
  2. Add the lemon juice Luce to the food processor with the cumin, paprika, red chili, coriander and parsley. Process briefly then gradually add the olive oil and reduce to a coarse puree. Transfer to a bowl.

Source: North African Cooking

Halibut and Spinach with Orange Pine Nut Vinaigrette

Ingredients

4 (5 to 6 oz) skinless halibut fillets
Kosher salt and freshly ground pepper
2 tbsp olive oil
2 shallots, thinly sliced into rings
2 (6 oz) bags fresh baby spinach

Orange Pine Nut Vinaigrette

1/2 cup extra-virgin olive oil
1/4 cup champagne vinegar or white wine vinegar
3 tbsp very fine chopped shallots
2 tbsp honey
1 tbsp chopped tarragon
finely grated zest of 1 orange
1/4 cup pine nut, toasted
Kosher salt and freshly ground pepper

Method

  1. To make the vinaigrette, in a small bowl, mix the olive oil, vinegar, shallots, honey, tarragon, and orange zest with a fork to combine (but not emulsify). Stir in the pine nuts. Season to taste with salt and pepper. Set aside.
  2. Season the halibut with salt and pepper. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil, then add the halibut and cook, without moving it,for about 3 minutes, or until deep golden brown on the underside. Turn the halibut over and cook for about 3 minutes more, or just until it is barely opaque in the center when flaked with the tip of a small knife.Transfer to a plate.
  3. Wipe out the skillet and return it to medium-high heat. Add the remaining 1 tablespoon olive oil, then add the shallots and cook, stirring occasionally, for about 2 minutes, or until they just begin to soften.
  4. Add the spinach in batches and stir for about 1 minute, or just until it begins to wilt. Season to taste with salt and pepper.
  5. Divide the spinach among four dinner plates. Top each with a fillet.
  6. Spoon the vinaigrette over the fillets and spinach mixture. Serve immediately.

Makes 4 servings.

Source: What’s for Dinner