Curry Fish Salad
Tasty salad from Lauraine Jacobs. Recipe calls for blue cod but I could only get Gurnard and it worked well. I've tweaked a couple of other ingredients as well.
Don't be put off long list of ingredients, it's easy to throw together.
Ingredients
serves 2
takes 30 mins
Curry Dressing
Method
Don't be put off long list of ingredients, it's easy to throw together.
Ingredients
serves 2
takes 30 mins
Curry Dressing
- 1 lime, juiced
- 2 tbsp rice wine vinegar
- 1 tbsp honey
- 1 clove garlic, crushed
- 1 tsp ground ginger
- 2 tsp mild curry powder
- 2 tsp chilli sauce
- 1/2 tsp freshly ground black pepper
- 1 tsp sesame oil
- 1/2 cup olive oil
- 1 tsp ground turmeric
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- a good slug of olive oil
- 300g gurnard or cod fillets
- 1 small cucumber, peeled & shaved into fine ribbons
- 1 stick celery, finely sliced
- 1/2 red onion, finely sliced
- 1 avocado, diced
- 1 tbsp shredded mint leaves
- 1/2 cup puffed rice
- 4 tbsp curry leaves, deep-fried (optional)
Method
- Combine all the dressing ingredients and blitz with stick blender
- Mix turmeric, salt & pepper with oil in a large bowl, add fish and toss to coat.
- Mix remaining vegetables & ingredients into large salad bowl
- Place a dash of olive oil into fry pan over medium-high heat, add fish and cook a couple of minutes each side. Let it cool slightly before breaking into chunks and adding to salad. Enjoy!
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