How To make Curried Salmon with Poppadoms
213 g Canned Alaska salmon
- (pink or red) 2 tb Mayonnaise
2 tb Natural yogurt
-OR- sour cream 1 Lime; juiced
2 ts Medium hot curry paste
-(or more, if desired) 2 Pickled dill cucumbers
-- chopped 1 Avocado; peeled and chopped
1 Red apple
- core removed and chopped Salt to taste 2 tb Vegetable oil
6 Poppadoms
Drain the can of salmon and flake the fish. Set aside. Mix together the mayonnaise, yogurt, lime juice, curry paste, dill cucumber, avocado and apple. Season lightly and stir in the salmon flakes. Heat the oil in a frying pan and fry each poppadom, not too rapidly or they will lose their shape and curl up unevenly. Cook until they are crisp and the edges have curled up. Pile equal amounts of the salmon curry onto each poppadom and serve on individual plates, garnished with a little salad and lime slices. Serves 6. Approx. 240 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
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Thai Red Curry is so easy to make, so fragrant to smell and so delightful to taste you will probably want this any day of the week. Come join me and cook along. You'll be glad you did. Al
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INGREDIENTS
10 Dried red Chillies ( Use 2 Tbsp Chilli Powder as a substitute)
1 Medium Onion chopped
0.5 Tsp Coriander Seeds
1 Tsp Cumin Seeds
5 Cloves Garlic
8 Black Peppercorns
2 Lemongrass Stems
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GARNISH
1 Small Mild Red Chilli
Fresh Chopped Coriander
Sliced Ginger
1 Slice of Lime
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Pressure cooker cooking is amazing and so underrated. I'm using a 7ltr one in the video. This is why I decided to show you how easy and quick it is with this amazing Lamb Madras. You can cook this the usual conventional way too. Just assemble the ingredients and cook slow for around 2 hours.
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1 Tsp Salt (To Taste)
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Masala Fish Fry (Mas Biran) - Misty Ricardo's Curry Kitchen
A simple but very tasty dish in which fish is marinated and fried in spices and topped with a bhaji of onion and pepper. In this Bangladeshi recipe I use boneless & skinless fillet of Pangasias, a fresh water fish native of South East Asia, which is readily available in the frozen section of Asian supermarkets in the UK. You can instead use any firm white fish or salmon, and the fewer bones the better.
This recipe yields one main course or two starter portions. No Base Gravy required.
I was shown the cooking of Mas Biran by Anwar Hussain, expert chef and owner of Cheddar Cottage Indian Restaurant. He kindly gave permission for me to reproduce the recipe and publish it as a video. The Cottage serves dishes of a superb standard, and I’d highly recommend a visit if you find yourself in the North Somerset area (Cheddar BS27 3NA).
If you follow this recipe, please let me know what you think.
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