First things first this isn’t a budget recipe and therefore not one for the kids, Prawns and Salmon are not cheap where I come from, but the food police tell me the Salmon is good for me lots of Omega 5 whatever that is brain stuff I’m reliably informed. Fish wherever you buy it these days is not a cheaper option than meat that’s for sure but for those of us of a pescatorial persuasion such as I and Mrs Demonology, fish is the protein of choice.
This is a fantastic recipe none the less, delicious and as such one that should be reserved for the one that you love most in the world, they whoever they may be will not fail to be impressed by how deep the sauce flavouring is; so full of flavours and textures that bring the mouth alive in an explosion of curryness……., and further you will win never ending praise for your cooking prowess……… men take note, score big points with this one:)
Although the spicing ingredients are fairly complex it isn’t a tricky dish to cook, but as with all good recipes all you really need to do is ensure that you have assembled the ingredients before you light the stove; and just in case you thought there was a mistake there is no ginger in this recipe all the heat comes from the chillies and to be honest it’s hot and spicy enough enough with a sauce on the thick side, sourness coming from the tamarind, and a sweetness from the Jaggery just for good measure. Get those flavours how you like it and “POW” a fantastic dish and taste sensation for sure. Honestly though it may sound complex but its not…….
This dish serves 2 persons….
Whats in it
12 good sized raw Prawns peeled and deveined
2 Salmon steaks
2 tsp Tamarind pulp
4 green Chillies de-seeded and rough chopped
4 plump Garlic cloves rough chopped
1 tsp Cumin seeds
50ml (2 Fl oz ) veg oil
2large Onions Finely Chopped
0.5 tsp Cumin Powder
0.5 tsp Coriander Powder
1 Tsp Garam masala
0.5 tsp Turmeric powder
Small tin chopped Tomatoes( 200gm ish)
1 Heaped teaspoon Jaggery/ or brown Sugar
200ml fish stock
10 curry leaves
A drizzle of yoghurt to finish
Salt to taste
The How to
Heat the oil in your chosen pan and fry the onions until they are a nice golden brown colour at that point add the garlic, chilli paste, and fry off for a further couple of minutes…
At this point it is safe to add all those spices the cumin , coriander, red chilli, garam masala, and turmeric powders, and stir constantly for about a minute, you might need to add a drizzle of water here too just to stop the spices catching on the pan, then add the chopped tomatoes and cook on a low to medium heat for about 5 minutes, stirring from time to time…..
Add half the tamarind , all the jaggery/brown sugar and the curry leaves, and salt to taste…. Now you need to bring your palate into play and balance the dish to how you like it!
Add more tamarind if you think it needs more sour, or sugar/ Jaggery for the sweet, be carefull though and remember sometimes less is more. Don’t add anymore salt for the moment as the fish stock may well bring some saltiness to the recipe.
Add the fish stock in small amounts and simmer your finished sauce for about 5 minutes or until the sauce reduces to a consistency that in your opinion is little wetter than you would serve it at, but wet enough to cook the fish through bearing in mind that you have about 10 to 15 minutes of cooking time left…
At this point add the Salmon cover and cook for about 8 minutes on a simmer level of cooking, if it is a little dry during the cooking of the fish you can add a little more stock, coating the salmon flesh with the sauce, then turn the salmon over after the eight minutes and cook for a further five minutes or until the salmon is cooked and flaking nicely, adding the prawns about 4 minutes before you serve , remember that the prawns
literally need no more than a couple of minutes so these should be added at the very end, the sauce should be nice and thick and unctuous when the ready to serve, finally add a little more salt if you thinks it needs it.