Salmon And Cod Laksa With Soba Noodles

Originating from maritime South East Asia, Laksa curry is a must for curry fans. It’s fragrant smells will drive you insane!

This is a really simple version that I put together on a week night. But just because it was quick (think 10 minutes) doesn’t mean it lacked in flavour! It packed the punches and hit all the right taste buds. I made up my own version of a Laksa paste, however they are readily available in the shops should this be your preference.

Ingredients for the Laksa paste;

4-6 small dried red chillies

1tsp ground coriander

1/2tsp paprika

1/2tsp cumin

1/2tsp turmeric

1 small onion, roughly chopped

1tsp lemongrass paste

3-4 cm piece of ginger, shredded

2 cloves of garlic

1tbsp sesame oil

Ingredients for the Curry;

500g Salmon & Cod fillets, skin off and cut into chunks

200g Coconut milk

1 1/2 pints of Vegetable stock

1tbsp olive pil

1 onion, finely sliced

200g green beans, trimmed and cut into quarters

225g shredded white cabbage

3 tbsp Laksa paste

Handful of frozen sweet corn

2 bundles of dried soba noodles

1 spring onion, sliced diagonally

1 lime, halved

Method for Laksa paste;

Pop everything into a mixer and blitz for a few seconds into a smooth (ish) paste.

Method for Laksa Curry;

Warm up a large saucepan and add the olive oil. Gently fry the onion and cabbage for about 10 minutes, until softened. Add the Laksa paste and cook for 2 minutes.

Next up, add the coconut milk, stock and green beans and season well. Bring up to the boil and then reduce the heat and leave to simmer for about 5 minutes.

Add the fish chunks and gently stir the mixture.

Leave to cook for about 4 – 5 or until the fish is opaque to their centre.

Meanwhile, bring a large pan of water to boil and add in the soba noodles.

Cook for 4 minutes and drain and return to the pan.

Once the fish is cooked, stir in the curry. Serve out into large bowls and garnish with sliced spring onions and halves of limes.