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Fishcurry (serves 6-8 people)


Salt and Silver in Nicaragua



For the curry paste:


  • 1 bunch fresh coriander
  • 2 large white onions
  • 1 thumb size piece of ginger
  • 5 garlic cloves
  • 1 or 2 red chilies, according to taste
  • 1 tsp. turmeric
  • 1 tsp. cinnamon
  • 1 tsp. coarse sea salt
  • 2 tbsp. honey
  • 3 tbsp. yellow curry paste
  • Juice of 1 large, juicy lime


For the soup:

  • 2 litres vegetable stock
  • 11 litre coconut milk
  • 6 lime leaves
  • 1 head of broccoli
  • 3 large red tomatoes
  • 500 g sugar snap peas
  • 2 stalks of spring onion
  • Soy sauce
  • Oyster or fish sauce
  • Freshly ground pepper
  • Coarse sea salt


For the fish:


  • 1 to 1.5 kg of firm white fish filets (cod, perch, monkfish or halibut are all suitable, although you can use any other preferred fish as long the meat is firm)
  • Coconut oil
  • Butter







1. Blend all of the curry paste ingredients together in a blender – your quickest and tastiest home-made curry paste is now ready.


2. In a very large wok or pot gently heat the curry paste in a little oil, being careful not to burn it. This will allow the intensive flavours of the curry paste to develop. After a few minutes, add the vegetable broth and coconut milk to the pan. Leave it to simmer and thicken on a low heat for 30 minutes. Season with soy sauce and fish or oyster sauce.


3. Wash the fish filets, pat them dry and cut into 3 cm-wide strips. Wash the vegetables, cut the broccoli into florets and halve them. Cut the tomatoes in half then each half into fourths. Leave the sugar snap peas as they are


4. Heat a large non-stick skillet, add come coconut oil and fry the strips of fish in batches, 1 minute on each side (depending on the size of the pieces of fish cooking time may vary – keep an eye on the pan to see how they are cooking). Every now and then, add a knob of butter to the pan, this will help to infuse the flavour. Once the fish has finished frying, take it out and add more butter to the pan to deglaze it. Set aside..


5. Five minutes before the fish has finished frying, put all of the vegetables into the soup and leave to cook.


6. Serve the soup and vegetables in bowls along with some pieces of fish. Drizzle over the remaining butter from the pan. Garnish with some of the lime zest, chopped spring onions, coriander and fresh pepper. Your new favourite curry is ready!