Рецепт Two Hairy Bikers and a Salmon Curry
Last time I was in England, two years ago, my mother introduced me to a new cooking show, The Hairy Bikers. Dave Myers and Simon King travel from place to place on their motorcycles and explore the local cuisine. The episode I saw had them traveling through Turkey and cooking a traditional style feast.
Their latest show is titled The Hairy Bikers: Mum Knows Best, and they are biking the length and breadth of Britain, seeking out all those old British favorites. In tonight's episode they'll be looking at the traditional Sunday roast.
Last night I tried a Curried Salmon recipe from one of the episodes. As I've mentioned before, we Brits have a love affair with Indian food and this recipe was definitely a keeper.
Curried Salmon
The amounts below would serve about 6 people, maybe more.
1kg Salmon Steaks/Salmon Fillet, cut into big chunks.
- Spice Mix
- 2 ½ tsp Salt
- 1 tsp Ground peppercorns and coriander seeds
- 1 tsp Paprika
- ½ tsp Garam Masala
- 2 tsp Cumin seeds
- 2 tsp Lovage seeds (you can substitute celery seed or celery salt)
- ½ tsp flaked red chillies
- 2 tsp Turmeric
- 5 cloves Garlic – chopped finely
- 1 ½ in. Ginger, finely chopped
- Small tin of chopped tomatoes
- 2 fresh tomatoes
- 1 or 2 green chili – deseeded and chopped
- Tarka
- 4 cloves Garlic – chopped finely
- 1 tsp lovage seeds
- 1 tsp cumin seeds
- 3 Tbs vegetable oil
- 1 cup of freshly boiled water
Garnish
½ bunch of chopped coriander
Cut salmon into large chunks, place in a bowl. Add all the spice mix to the fish as well as 5 cloves of garlic and ginger. Gently toss the fish to cover with spices, then add the 4 cloves of chopped garlic, ginger, tomatoes, sliced tomatoes and chilies. Again toss gently to mix all the ingredients together. Leave aside for 10 mins.
Heat the oil and fry the lovage seeds (if you have them) until almost black. Add the cumin and fry for 5 seconds. Add the remaining 4 cloves of chopped garlic until slightly golden. Add the fish and cook on medium heat moving the fish around by moving the pan until oil begins to separate from spices. Add the hot water and bring to the boil. Simmer for 2 mins. Add the chopped coriander, remove from heat.
We served it with brown rice.
This was a delicious alternative to the usual grilled salmon and, as with all curries, you can make it as mild or as spicy as you like. You can see in the photos that I left the skin on the salmon - this is purely a personal preference so feel free to remove it.