The May bank holiday is on the horizon, and with that, more time to add a bit of pizzazz to your meals... This week’s recipes are all about adding variety to your diet with fish and a little bit of spice.
You should be able to find most of these ingredients in the back of your cupboard. It’s amazing to think what you can create from a ‘fish’ around your cupboards and a trip to the fishmonger.
Always try to support local and shop at your local fishmonger. If you’re interested in learning new cooking skills, sign up to our next ‘Masterclass in Fish and Shellfish’ cookery class at Waterman.
Check out our wide range of cookery classes at www.waterman.house or follow us on Instagram @waterman.house
Prawn Biryani
Ingredients
(Serves 4)
- 400g prawns, shelled and cleaned
- 250g basmati rice
For the marinade
- 1 tbsp red chilli powder
- 1 ½tsp garam masala
- 1 ½tsp salt
- 2tbsp vegetable oil
- 20 curry leaves, chopped
- 1tsp sugar
- 1 lime, juiced and zested
- 2 large onions, diced
- 50g ghee
- Vegetable oil for cooking
- 1tsp black peppercorns
- 1 star anise
- 3 cloves
- 10 curry leaves
- 1tbsp shrimp paste
- 4 small green chilli, halved
- 2 sprigs mint, removed from stalk and chopped
- 2 sprigs coriander, removed from stalk and chopped
- 1 pinch turmeric
- 1tsp salt
- 500ml fish stock
Method
- Start by mixing all the marinade ingredients together. Remove the prawns from their shells, clean, and place in the marinade. Ensure that they are all coated and cover with cling film, placing in the fridge for at least 30 minutes.
- In a heavy bottomed pot, cook the onions in vegetable oil and leave to the side. Add in the ghee and cook on a high heat.
- Next, add in the spices and once sizzling, add in the onions, and reduce the heat to a simmer. Next, add in the paste and green chilli and sauté for one minute. Add in the mint, coriander, turmeric, salt, rice, and fish stock and bring to the boil.
- When the water has all but disappeared, add in the prawns, mix well and cover with a lid, leaving it to cook for five minutes.
- Next, take off the heat, stir through, and place the lid back on for five minutes. Now, it is ready to serve.
Note: When cooking with rice, always wash it first to get rid of the starch and to avoid any clumping whilst serving.
Salmon, Celery and Spices
Ingredients
(Serves 1)
- 1tsp ground turmeric
- 1tbsp of extra-virgin olive oil
- Half lemon, juiced
- 150g portion of skinned salmon fillet
For the spicy celery
- 1tsp of extra-virgin olive oil
- 40g red onion
- 1 garlic clove, finely diced
- 1cm ginger, finely chopped
- 1 chilli, peeled and finely chopped
- 50g of celery, sliced
- 1tsp curry powder
- 130g of tomatoes, quartered
- 100ml of vegetable stock
- 60g lentils, drained and rinsed
- 1 sprig parsley, chopped
Method
- Firstly, heat the oven to 200C and start making the spicy celery. Place the oil in a frying pan, adding in the onion, garlic, ginger, chilli, and celery and fry for two to three minutes until soft, but not browned.
- Next, add in the curry powder for a further minute then add in the vegetable stock, tomatoes, and lentils and simmer on a gentle heat for 10 minutes.
- To cook the salmon, mix the turmeric, oil, and lemon juice together. Pour over the salmon and place on a baking tray in the oven for eight minutes.
- To serve, place the salmon on a plate with the celery, tomatoes, and lentils on the side. Drizzle over some of the cooking liquor and serve.
