Thursday, 23 July 2015

Nearly Thai Salmon Curry

Corker this one. Multiple elements to its preparation though but as ever, you can be flexible once you get the grock. Its not a classic Thai dish, just an idea I had, but it does come out on the Thai side. It has a smooth, warming & moistening effect & feels like a very harmonising meal. 

(about 3 Tbsp puree)
Start this first.
Cut a block of Tamarind 1” x ½” and chop it as finely as you can. Add enough boiling water to cover it & allow to stand for 30 minutes. Get on with the other prep, chopping vegetables, preparing spices, etc. After 30 minutes, press the soggy Tamarind through a sieve to separate off the liquid/ soluble fraction from the fibrous remainder. Discard the fibres, and keep the resulting puree (circa 3 Tbsp)

1 Cup Toor Dhal (oily)
400ml tin coconut milk
400 ml water
1 Onion, chopped
2 Cloves garlic, chopped

Mix the ingredients in a pan and bring to a gentle boil.
Make sure you mix the Toor lentils, they're little buggers for getting stuck to the bottom of the pan until they soften a bit. 

1Tbsp Garam Masala
½ tsp Cinnamon pwdr
½ tsp ginger pwdr
1 tsp chilli flakes
1 tsp Himalayan rock salt
½ tsp Turmeric

Mix the powdered herbs
Add to the dhal as it cooks
2 Tbsp Fish Sauce
1 Tbsp Peanut butter
1 Tbsp Tahini
3 tbsp Tomato Paste
1 Vegetable Stock Cube
1 bunch Coriander, chopped

Add these ingredients after 15 minutes or so when the dhal has been turned down to a simmer.
In total the dhal takes about 45 minutes on account of the Toor dhal, which needs to soften. If you want it quicker, you could use Red Lentils, or do a 50:50 for a mixed texure.
French Beans
Baby Sweetcorn
Sweet Red Peppers

Slice and prep the vegetables any which way you prefer.
500g Fresh Salmon
1 Tbsp Olive Oil
Salt & Pepper to taste

Cut into ¾” chunks.
Bake the salmon & vegetables in an oven dish
200 degrees Celsius for 30 minutes
Final Presentation
Both the salmon & dhal should complete at roughly the same time. Combine the 2 items by laying the salmon & vegetables out & covering in dhal. Add a sprig of coriander. Serve with rice.

Serves 4-5

North Utsire

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