This beautiful, fragrant curry was inspired on one of those nights when I thought I had nothing at home to cook…! Scratching my head over what to make, I rummaged about in my Fridge-freezer for a forth time. I triple checked my cupboards. All I had was frozen Salmon and frozen cod fillets. I really didn’t want to knock up another stir fry or poach another bit of fish. As much as I love both, I just fancied something a bit different.
Grabbing my very old and very well thumbed copy of Good housing keeping step by step book (I hesitate at the title, but it’s a good book!) and bingo, I got a bit of inspiration!!
I had to make up a few bits as I went along, but it’s worth sharing. I also had to dig out a jar of ready made curry paste which I reserve for emergencies just like this!
250g Cod fillets
250g Salmon fillets (skin off)
1tbsp olive oil
1 medium onion finely sliced
3tbsp Penang paste
400ml coconut milk
700ml Veg stock
200g baby corn, halved lengthways
Rice – enough for two people
2 spring onions, diagonally sliced
2tbsp fresh coriander
Start by heating the oil in a large saucepan, add the onions and over a medium heat gently fry for 7-10 minutes. Stir and when golden, add the Penang paste. Cook for a further 2 minutes.
Next up, add the coconut milk, veg stock and baby corn. Season well. Bring to the boil, reduce the heat and allow to simmer for 5 minutes.
Now it’s time to put the rice on to boil. Enough for 4.
Can you smell the aromas? Good…now add the salmon and cod chunks. Stir gently to immerse them in the flavours. Cook for 6 minutes, until the fish is opaque.
Drain the rice, and place equal amounts into bowls. Use a ladle to spoon over the curry mix. Garnish with the spring onions and fresh coriander.