Salmon Fish Curry

I am not a professional cook. I'm just into quick, easy and delicious recipes. Today's recipe was taught by an Eurasian housewife years back and even after all these years, it still serves as a quick fix to my curry cravings. The salmon used in the curry are not the usual fillet but the belly strips which are sold separately. Known for its high fat content, the belly lends a creamy finish to the dish, which otherwise can only be achieved through using coconut milk. I love this dish with a bowl of rice but it actually tastes best with some prata, even if it's the frozen ready type.

Serves 2 -3

Ingredients:

3                             shallots, sliced
2 cloves                 garlic, minced
2 slices                  old ginger
2 tablespoons        cooking oil
300g                      salmon belly slices
2                            chilli padi, sliced
1/2 cube                fish bouillion cube
2 tablespoons        fish curry powder

Method:

Heat a wok with 2 tablespoons on medium heat and add in the minced garlic, sliced ginger and sliced shallots. Fry for about 2 minutes or until fragrant.

Mix the curry powder with some water until a thin paste is formed. Transfer the paste into the wok, and add in a few more tablespoons of water. Fry on low heat until a layer of oil forms on top of the paste, usually for about 5 minutes.

Pour in 500ml of water, mix well and bring the water to boil. Add in the salmon belly slices, bouillion cube and sliced chilli padi. Lower heat to low and simmer covered for about 10 minutes.

Thai Green Curry

Curry doesn't necessarily needs tons of time or pounding of spices. One method I realise that simplifies the entire process is the usage of a ready made curry paste. I know some of you may argue the authenticity or the lack of taste for it but I promise you that it is worth a try especially if you have a craving for it but with very little time to spare. Having said that, I still chose to cook chicken curry the traditional way though. This green curry, is really just an exception.

Serves 2
Ingredients:

2                      chicken thigh, skinless and cut into smaller pieces
1 tablespoon     Thai green curry paste
200ml               coconut milk
2 stalks             scallion, chopped
1 tablespoon     vegetable oil
400ml               chicken stock or 1 piece of chicken boullion cube with water
1/2 cup             frozen green peas
1 bunch            french beans, cut into 2 inches long
2 stalk              chilli (chilli padi if you prefer it spicier)

Method:

Heat a pot with 1 tablespoon of vegetable oil. Add in the chopped scallions and stir fry for a minute. Add in 1 tablespoon of Thai green curry paste and fry for another minute, taking note not to burn them.

Stir in the chicken thigh pieces and cook for another 2 minutes. Pour in the coconut milk, chicken stock and bring to boil.

Mix in all the prepared vegetables including the chilli and cook for another 5 minutes or until the chicken is fully cooked. Serve with a bowl of steamed rice.