Goan Fish Curry

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Goan Fish Curry

If you have read my blog before you will be well aware that my hubby and I love fish and seafood. However, my other half always maintains that fish has no place being in a curry. When he saw me making this dish the other day he, exclaimed ‘oh thats risky’, indicating that there was a chance that he wasn’t going to enjoy the dish!

I took the recipe from  Lean in 15 by Joe Wicks ; a book full of healthy recipes and fitness ideas, which you can complete in just 15 minutes. I’ve tried out several recipes already but this is definitely one of my favourites. The gentle warmth from the chilli and spices combined with the meaty fish and dash of lime really works and it is an excellent alternative to an Indian Takeaway. Despite his earlier misgivings, my hubby declared that if this dish was available at his local Curry House he would be ordering it every time…high praise indeed!

Goan Fish Curry

Prep 15 mins

Serves 2

Ingredients

3 cloves garlic, chopped
3cm ginger, chopped
1 green chilli, chopped – with seeds if you like it hot, although I removed them in my version and the curry was just right for me and my hubby who likes spicy food.
2 chopped tomatoes
1 tbsp coconut oil or 6-8 squirts or coconut oil spray
1 red onion, diced
1 tbsp garam masala
1 tbsp ground cumin
1 x 400ml tin of full-fat coconut milk
500g haddock fillet, skinned and cut into large chunks (or use 300g and add 8-10 king prawns, as I did in this recipe)
Juice of 1 lime
½ bunch of coriander leaves chopped

Method

  1. In a food processor (I used my mini processor) add the the garlic, ginger, chilli and tomatoes and blitz until smooth, then leave to one side.
  2. Spray coconut oil in the pan and fry the onion under a medium heat for 2 minutes, stir throughout.
  3. Add in the garam masala and cumin and then continue to stir as for 30 seconds.
  4. Add the ingredients you blended earlier and bring to the boil before pouring in the coconut milk. Once added, make sure that the sauce is brought to the boil again. At this stage, I turned off the heat and left the sauce on the hob as I wasn’t ready to cook the fish just yet, but if you are ready, you can simply proceed with the next stage of the recipe.
  5. Add the haddock pieces and the prawns to the curry, and simmer gently. Cook the fish for about 3 minutes, or until it is cooked through.
  6. Season and stir in the lime juice and then taste to ensure you are happy with the flavours and add more lime or seasoning as required.
  7. Serve with a sprinkling of coriander and a wedge of lime.
  8. This recipe freezes well, although I would probably freeze the sauce in batches and add the fish or even chicken when needed.

Ricotta fritters with tomato sauce & courgette salad

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Ricotta fritters with tomato sauce & courgette salad

This tasty dish went down a treat when my son’s vegetarian girlfriend came to stay and it was also enjoyed by the rest of my carnivorous family. The recipe is taken from Jamie Oliver’s 15 Minute Meals and I would definitely cook it again.  The ricotta fritters were light and delicate and worked well when combined with the spicy tomato sauce and courgette salad. It is relatively easy to make as long as you do not disturb the fritters too much whilst they are cooking. A lovely little supper dish for a summers evening, although I dare say it would be well received whatever the time of year it is.

Ricotta fritters with tomato sauce and courgette salad

Prep 15 mins – although took me nearly 25mins to prep and cook

Serves 4

Ingredients

For the sauce

  • 25 g dried porcini mushrooms
  • 4 anchovy fillets
  • 1 dried red chilli
  • 2 cloves of garlic
  • 700g passata
  • 8 black olives (stone in)
  • ½ a bunch of fresh basil

For the fritters

  • 1 large free-range egg
  • 400 g ricotta cheese
  • 1 whole nutmeg for grating
  • 1 lemon
  • 40 g Parmesan cheese
  • 1 heaped tablespoon plain flour
  • olive oil
  • balsamic vinegar

For the salad

  • 400 g firm green or yellow baby courgettes
  • 1 tablespoon extra virgin olive oil
  • 1 fresh red chilli
  • ½ a bunch of fresh mint
  • 1 lemon

Method

1. Cover the porcini with boiling water and leave to soak.
2. In a bow,  mix the ricotta with egg, finely grated 1/4 of nutmeg, lemon zest, parmesan and flour and then beat together.
3.Add a tablespoon of olive oil to a frying pan and then dollop 8 tablespoons of the mixture in to the pan. Turn carefully with a spatula when the bottom is golden and as I mentioned previously try not to move the fritters around too much.
4. Add chilli,  anchovies and garlic to a frying pan with a splash of olive oil. Then add passata and finely chopped porcini with half the soaking water. Season and bring to the boil.
5. Add stoned squashed olives (squashing helps remove the stone) and then add the chopped basil leaves, but don’t forget to keep some to use as garnish later.
6. Using a food processor grate the courgette. Add to a bowl with seasoning, lemon juice and olive oil. Then add finely chopped chilli and some mint from the top half of the bunch. Mix the salad together gently with your hands.

7. Place the fritters in the sauce in a serving dish or if you wish to be more rustic in the pan the sauce was cooked in. Garnish with the rest of the basil leaves, some balsamic and a few lemon wedges on the side.