FOR PAUL MERSEY from P.M.WINDOW DESIGNS
SHANE MAXWELL from THE CELLAR , St KILDA.
Heat 4 tbs of oil in a fry pan add 4 fillets of salmon 2 minutes max on each side.
Turn off heat...set aside.
Prepare a rice ( black, red or basmati )...steamed or boiled , the ratio being 1 cup of rice to 2 cups of water. Get the rice cooking before you start the next step.
In a bowl mix together
1 dsp of cornflour , 1 tsp of chilli powder, 1. tsp of paprika , 1 tsp turmeric, 1 tsp of groung coriander , 2 tsp of cumin , 2 tsp salt. 1. dsp tamarind paste..1. 400 ml can or as close too of coconut milk and I and 1/2 cups of water.
Now add this to the pan with the fillets , slowly bring to the boil , now cover with a loose fitting film of foil , reduce heat and cook gently for 12 minutes...sauce will thicken slightly....
You are now ready to serve a drop dead delicious , authentic salmon curry with black rice , red rice or basmati rice.. ( your choice )
Enjoy.
SHANE MAXWELL from THE CELLAR , St KILDA.
Heat 4 tbs of oil in a fry pan add 4 fillets of salmon 2 minutes max on each side.
Turn off heat...set aside.
Prepare a rice ( black, red or basmati )...steamed or boiled , the ratio being 1 cup of rice to 2 cups of water. Get the rice cooking before you start the next step.
In a bowl mix together
1 dsp of cornflour , 1 tsp of chilli powder, 1. tsp of paprika , 1 tsp turmeric, 1 tsp of groung coriander , 2 tsp of cumin , 2 tsp salt. 1. dsp tamarind paste..1. 400 ml can or as close too of coconut milk and I and 1/2 cups of water.
Now add this to the pan with the fillets , slowly bring to the boil , now cover with a loose fitting film of foil , reduce heat and cook gently for 12 minutes...sauce will thicken slightly....
You are now ready to serve a drop dead delicious , authentic salmon curry with black rice , red rice or basmati rice.. ( your choice )
Enjoy.
No comments:
Post a Comment