Fish with Spicy Lentil Dal

fishdal

Who can fail to like dal!? It’s one of those simple foods that just keeps on giving. It’s perfect as a sauce, like in this dish with flaky white fish fillets. A lovely earthy spicy finish to the succulent fish. Very refreshing and pretty healthy too!

RECIPE:
Continue reading

Advertisements

Sri Lankan Fish Curry

fishcurry

Fish curries are quicker to make than other curries. Fish cooks so quickly the curry is ready in a flash. This Sri Lankan dish is a creamy, spicy treat. It packs a bit of a punch too, which is always good. If you don’t want it too spicy, then leave out the cayenne. One other point, fish curry doesn’t really reheat all that well as the fish will just break up and turn into a big old mess, so either don’t eat all day prior and be suitably hungry or invite some friends to share it.

RECIPE:
Continue reading

Smoked Trout & Dill Pate

smokedtrout

This is the easiest thing to make, and it’s great for a light lunch snack or party dip. I love smoked fish so when I saw a little packet at the supermarket with an “oops! I’m reduced” sticker smacked over it. I snatched it from the shelf as quick as you like. Give this a try – you’ll be amazed how tasty it is.

RECIPE:
Continue reading

Nyonya Salmon Curry

nyonyasalmon

After a few days in Singapore on my return from the winter in the UK I sampled some delicious local food. I ate an amazing fish head curry which was cooked in a traditional Nyonya sauce. Nyonya food takes its influences from Chinese Malay cuisine but with a real south east Asian twist. While this curry was delicious, I decided to recreate it at home using salmon instead of a fish head. It’s a little more appealing to most people’s palette. Be sure to use the garnish of tomatoes, spring onions and coriander for this curry. It REALLY makes a difference.

RECIPE:
Continue reading

Baked Snapper with Lentils & Capsicum

This was a delicious light dinner. It was a baking hot day in Sydney and I really didn’t feel like something heavy. Although I used lentils, which can be quite wintery, it turned out to be filling but not too heavy at all. Be sure not to add salt to the lentils until the end as it prolongs their cooking time and can actually make them IMPOSSIBLE to soften. It’s a lesson I learned the hard way after almost 2 hours of simmering with the results still like little pellets of rock.

RECIPE:
Continue reading

Prawns with Garlic, Herbs and Wine

There are times I wish I hadn’t set a precedent of cooking from scratch every night. Tonight was one of those nights. All I wanted to do after work was heat up some oven chips and make some chip sandwiches. Sadly oven chips do not exist in my house, so after a little scour in the freezer I happened upon some prawns. I wasn’t particularly hungry either so I decided on this really simple little snack! A really easy litte starter or tapas dish. It’s so quick to make and the taste is surprisingly delicious. Less time in the kitchen, more time in front of the TV – lovely.

RECIPE: (serves 2 as a starter of 4 as a tapas dish)
Continue reading

Baked Cod Fillets with Walnut Sauce and Green Vegetables.

I hadn’t had cod in years! I always remember it as a poor man’s fish. It hasn’t got a lot of taste, but the texture is delicious. So, I created this lovely dish. It was very very tasty indeed. The walnut sauce is just perfect with fish. You’ll probably have some of the sauce leftover so do what I did and char grill some vegetables and use it as a dip – perfect!

RECIPE: (serves 2)
Continue reading