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Sumatran Salmon Prawn Curry
Succulent salmon & prawns accompanied by galangal, lemongrass, lime & chilli with a luxurious honey & coconut sauce.
I've always believed that it's only by starting with the finest ingredients that you can get the best results in the kitchen. That's why my chefs & I use 19 different types of hand cut white onion here at Bigham's. For instance, this recipe uses two of those 19 variations, one in the sauce to add balance to the overall flavour & the other to add some texture to complement the salmon.
Preparation time: On the table in just 10 minutes!
Servings: Serves 2
Cuisine Type: Everyday
Cooking Instructions:
1. Heat 1 tablespoon of oil in a medium sized frying pan.
2. Add fish & vegetables & cook over a moderate heat for 6-8 mins, stirring occasionally.
3. Gently shake sachet of sauce & add contents to the pan. Bring to the boil then simmer for 1-2 mins.
Check food is piping hot throughout. These instructions are a guide: all appliances vary. Please don’t reheat once cooked!
Ingredients:
Fresh salmon (24%)
Coconut milk (18%)
Fresh swiss chard
Fresh white onion
Tiger prawns (10%)
Water
Sunflower oil
Fresh mouli
Fresh coriander
Honey
Fresh red chilli
Lime juice
Fish sauce
Fresh lemongrass
Cornflour
Garlic purée
Salt
Galangal
Black pepper
Chilli powder
Coconut milk contains: coconut extract, water, citric acid.
Fish sauce contains: anchovy fish extract, salt & sugar.
Does this recipe contain?
dairy: no
soya: no
mustard: no
fish: yes
gluten: no
sesame: no
celery: no
eggs: no
nuts: no
shellfish: yes
Chef's Tip
Coconut & Lime Rice (fragrant rice) (serves 2)
150g jasmine rice
150ml chicken or vegetable stock
150ml coconut milk
1 stalk of lemongrass, bruised
1 tsp turmeric
1 kaffir lime leaf
Salt to taste
2 tbsp chopped fresh coriander
Juice of 1/2 Lime
1. Wash the rice in cold water, drain & then place in a pan. Add the stock of your choice, coconut milk, turmeric, salt, kaffir lime leaf & lemongrass, bring to the boil. Cook for 10 minutes or until tender, drain off any remaining liquid.
2. Remove the kaffir lime leaf & lemongrass, stir in the chopped coriander & the juice of 1/2 lime & adjust the seasoning if needed.
3. Serve with freshly cooked Bighams Sumatran Salmon & Tiger Prawn Curry.
Zingy Chickpea, Ginger & Green Bean Stir Fry (serves 2)
200g fresh green beans
2 tbsp sunflower oil
1 clove of garlic, peeled & sliced
200g chickpeas, cooked & drained
3 salad onions, trimmed & sliced
Juice & zest of 1 lemon
Juice & zest of 1 lime
2 tbsp rough chopped fresh coriander
1 tsp black mustard seeds
1 tsp finely grated fresh root ginger
1/4 tsp ground turmeric
Salt & pepper to taste
1/2 red chilli, de-seeded & finely sliced
1. Cook the green beans in boiling salted water for 2 minutes, drain & refresh in cold icy water.
2. Heat a frying pan or wok with the sunflower oil over a medium heat, stir fry the salad onion, garlic, ginger, chilli, chickpeas & black mustard seeds for 4-5 minutes, stir/toss occasionally.
3. Add the turmeric & green beans, stir fry for a further 2 minutes, add the lemon & lime juice & cook for a further 30 seconds. Remove from the heat. Stir in the zest of both the lime & lemon & the chopped coriander, season to taste with salt & pepper. Serve immediately with freshly cooked Bigham’s Sumatran Salmon & Tiger Prawn Curry.
Over 500 years ago the ingredient Galangal was mentioned in Chaucer’s The Canterbury Tales.
