SALMON MOLLEE
This is a lovely curry-like recipe but the beauty of this dish is that it doesn't use any exotic and hard to find ingredients. It also opens itself up to substitutions. You can adjust the spices to your taste and might like to try jumbo shrimp instead of salmon. I have also used cooked salmon in this recipe, just add it right at the end of cooking and reduce the overall simmering time accordingly.
Provided by Sackville
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix the turmeric and salt in a bowl and roll the fish in the mixture.
- Leave to sit while you make the sauce.
- If using cardamom pods or whole cloves, crush to a fine dust.
- Melt the butter or oil in a frying pan and add onion, garlic, ginger and spices (except cinnamon stick, if using), cooking gently for 2-3 minutes until onion starts to soften.
- Add the coconut milk and cinnamon stick, simmering gently until thick (8-10 minutes).
- Taste and adjust with lemon juice.
- You can let the dish sit for up to 15 minutes at this point if you want to delay dinner a bit.
- Add the fish to the sauce, gently stirring it to loosen the turmeric and cover the fish.
- Cook for 10 minutes over a medium heat or until the salmon is just cooked.
- Garnish with coriander and serve over rice or, if you prefer, very thin, cooked Asian noodles.
MEXICAN MOLE SAUCE
This is a good version to make with ingredients you can keep on hand. Serve with a rotisserie chicken or your own cooked chicken to give it an entirely different flavor. Rice and/or tortillas plus salad greens, sliced avocado, and chopped tomatoes round out a simple but special meal.
Provided by ROSEP47
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 13.7 g, Fat 3.8 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 752.8 mg, Sugar 6.7 g
PRAWN MOILEE
Steps:
- Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.
- Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.
- Add the onions and sauté lightly for 12-14 minutes, until soft but not coloured.
- Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.
- Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
- While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.
- Add the prawns and tomatoes to the sauce and simmer gently for a further 5-6 minutes, until the prawns are cooked; do not overcook or they will be tough.
- Serve scattered with the fried curry leaves, with lemon wedges on the side.
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