Keralan Fish Curry

I made this recipe for our Christmas celebration this year, it went over very well. Kerala is a state of India. This recipe is from Jamie Oliver, it's different than other Keralan Fish Stew recipes I've seen (which use onion rather than shallot, add lime juice at the end and don't use tomato). I used Madras curry powder, rather than the chili powder it originally called for - Madras curry is from India, and contains lots of chili powder, so I feel justified (though, again, I'm not sure that this is a traditional ingredient). For the fish, I chose haddock, it turned out well, but you could also use cod. Because some of my relatives can't take the heat, I didn't add the green chili (the Madras curry powder provides heat in itself); feel free to even add more, if you like it, I've seen a recipe that uses 4-6 chilies. Serve it on basmati rice or Thai jasmine rice. Enjoy!

Keralan Fish Curry
Rice Bran oil
1 tsp mustard seeds
20 curry leaves
6 shallots, finely sliced
4 garlic cloves, finely sliced
1 x 2.5 cm piece of ginger, finely sliced
1 green chili, finely sliced
1 Tbsp Madras curry powder
1 tsp turmeric
750 g firm white fish cut into chunks
1 x 400 ml tin coconut milk
1 x 400 g tin of chopped tomatoes
Chopped coriander

Heat a lug of groundnut oil in a large pan and fry the mustard seeds with the curry leaves till the seeds start to pop. Add the onion, garlic, ginger and chilli, and cook on a medium heat for 5 mins, till softened. Mix together the chili powder and turmeric with a splash of water, and then stir into the pan. Fry for a minute, then add the fish, coconut milk and tomatoes. Season.

Bring to the boil, then simmer for 20 mins, or until fish is cooked and sauce reduced. Serve sprinkled with chopped coriander.

Salmon in Parchment

I had always been intrigued about the idea of cooking in parchment, wrapping a whole meal in a package and baking in an oven, opening that package at the dinner table, appealed to my foodie-ness. This recipe is very versatile, originally it called for halibut fillets and spinach, my beautiful Bride prefers salmon, and wanted some when she was pregnant, so I made that substitution; too, I had bok choy on hand instead of spinach. It did turn out differently than the grilled salmon we normally prepare, this method steams the ingredients, and thus could end up being a little bland, if you're used to spicier dishes. Next time, I would think I would add more things to liven up the flavour, but otherwise, it makes a very healthy meal.

Salmon in Parchment
1/2 large yukon gold potato, scrubbed and sliced 1/8-inch thick
1 clove garlic, finely chopped
one baby bok choy, well washed, leaves separated
2 medium shallots, thinly sliced
2 slices lemon
225 g salmon fillet
Coarse salt and freshly ground pepper

Preheat oven to 400F. Fold a 12-by-17-inch sheet parchment paper in half crosswise.

Place the sheet of parchment flat on a work surface. Place the potatoes, garlic, bok choy leaves, shallots, and the lemon slices on one side of the crease; season with salt and pepper. Place salmon on top of lemon slices, and season with salt and pepper. Fold parchment over ingredients. Make small overlapping folds along the edge to seal.

Place packet on a baking sheet. Bake until packet has puffed, and fish is cooked through, about 18 minutes. Serve immediately, opening packet at the table.