If when reading a recipe, ingredients such as salmon, prawns, curry leaves, coconut, and chilli gets your taste buds going - then man this is the recipe for you!! This was soooooo good!!!
I have actually passed over this recipe a few times, and never got around to making it. By the end of the week I really want some fish, so I start looking in the cookbooks for new and exciting ways to serve our favourite (which if you are a regular follower will know - is salmon!!). The recipe as it is printed actually is only for Salmon with a Tomato and Coconut Sambal, but ........ Actually what happened was when I was shopping I spied this lovely little school prawns on special - who can resist? I did think about making a little prawn cocktail for starters, but as time marched on, and people were home late, and I really wasn't that hungry I decided to incorporate them into the main meal - what a wonderful idea!!!
Salmon with Curried Prawns and Coconut Sambal
Adapted from Delicious Quick Smart Cook Cookbook
Serves 2
1 tbs sunflower oil
1 escahalot, thinly sliced
1-2 green chillies, seeds removed, finely chopped (to taste)
3-5cm piece of ginger, finely chopped (to taste)
2 cloves garlic, finely chopped
2 tsp mild curry powder
1 stalk (approx 15-20) curry leaves
200g cherry tomatoes, halved
270ml can coconut cream
2tsp brown sugar
1 tsp ketchap manis
juice of 1 lime
400g (weight with shell) school prawns, peeled
2 salmon tail pieces
Steamed rice to serve
Coriander Leaves to garnish
Heat oil in a large saucepan over medium heat. Add the eschalot, chilli, ginger and garlic and cook for 4-6 minutes, or until softened.
Add the curry powder, curry leaves and tomatoes, and half of the coconut cream - cook for 2-3 minutes or until the tomato starts to break down slightly. Stir in the remaining coconut cream and lime juice, sugar, and ketchap manis, season to taste and simmer for 5 minutes, until slightly thickened.
Meanwhile heat another frypan over medium high heat. Season the salmon with salt and pepper. Cook skin side down for 3 minutes, then turn over and cook for an additional 2-3 minutes, or until cooked to your liking.
After you have flipped the salmon, and it is nearly cooked, add the prawns to the sauce, heat gently (do not overcook - as they will become tough).
Place some steamed rice on a plate - top with the salmon, then pour over the sauce. Garnish with coriander leaves.
Even though I was not that hungry - there was no way I was leaving any of this - it was so delicious!!!! If you love seafood and curry flavours - then MAKE THIS!!!! You will not be sorry!
It is really quite and impressive dish, so if you are entertaining this could be worth considering. The only trouble being that it is all last minute cooking.
I have actually passed over this recipe a few times, and never got around to making it. By the end of the week I really want some fish, so I start looking in the cookbooks for new and exciting ways to serve our favourite (which if you are a regular follower will know - is salmon!!). The recipe as it is printed actually is only for Salmon with a Tomato and Coconut Sambal, but ........ Actually what happened was when I was shopping I spied this lovely little school prawns on special - who can resist? I did think about making a little prawn cocktail for starters, but as time marched on, and people were home late, and I really wasn't that hungry I decided to incorporate them into the main meal - what a wonderful idea!!!
Salmon with Curried Prawns and Coconut Sambal
Adapted from Delicious Quick Smart Cook Cookbook
Serves 2
1 tbs sunflower oil
1 escahalot, thinly sliced
1-2 green chillies, seeds removed, finely chopped (to taste)
3-5cm piece of ginger, finely chopped (to taste)
2 cloves garlic, finely chopped
2 tsp mild curry powder
1 stalk (approx 15-20) curry leaves
200g cherry tomatoes, halved
270ml can coconut cream
2tsp brown sugar
1 tsp ketchap manis
juice of 1 lime
400g (weight with shell) school prawns, peeled
2 salmon tail pieces
Steamed rice to serve
Coriander Leaves to garnish
Heat oil in a large saucepan over medium heat. Add the eschalot, chilli, ginger and garlic and cook for 4-6 minutes, or until softened.
Add the curry powder, curry leaves and tomatoes, and half of the coconut cream - cook for 2-3 minutes or until the tomato starts to break down slightly. Stir in the remaining coconut cream and lime juice, sugar, and ketchap manis, season to taste and simmer for 5 minutes, until slightly thickened.
Meanwhile heat another frypan over medium high heat. Season the salmon with salt and pepper. Cook skin side down for 3 minutes, then turn over and cook for an additional 2-3 minutes, or until cooked to your liking.
After you have flipped the salmon, and it is nearly cooked, add the prawns to the sauce, heat gently (do not overcook - as they will become tough).
Place some steamed rice on a plate - top with the salmon, then pour over the sauce. Garnish with coriander leaves.
Even though I was not that hungry - there was no way I was leaving any of this - it was so delicious!!!! If you love seafood and curry flavours - then MAKE THIS!!!! You will not be sorry!
It is really quite and impressive dish, so if you are entertaining this could be worth considering. The only trouble being that it is all last minute cooking.
Oh I remember bookmarking this. It looks great and as you say it's great if you love curry and seafood flavours! :)
ReplyDeleteMmmm...sounds tasty, and seems fairly simple to make. Is there a special type of curry powder to use? And where would I find curry leaves (supermarket)?
ReplyDeleteWe bought out slow cooker by the way...The Boy is making soup as we speak! YAY.
Very nice, I love the Delicious range of cookbooks. :)
ReplyDeleteWhat a lovely dish. Love the combination of ingredients.
ReplyDelete