- Ingredients
- FOR THE CURRY PASTE
- ½tsp chili powder
- 1tsp ground cumin
- 1tsp ground coriander
- ½tsp white pepper
- 25g medium red chillies, seeds removed and finely diced
- 225g chickpeas (drain weight from 400g tin), washed and drained
- 100g red onion, chopped
- 10g fresh coriander, chopped
- ½ lime, squeezed
- 1tsp caster sugar
- 1tbsp MAGGI Asian Liquid Concentrates
- FOR THE CURRY
- 75g MAGGI Coconut Milk Powder
- 650ml water, divided
- 25ml vegetable oil
- 150g red onion, thinly sliced
- 80g red pepper, thinly sliced
- 250g MAGGI Rich & Rustic Tomato Sauce
- 500g salmon, diced
- 250g Pollock, diced
South East Asian Fish Curry
Ingredients
Method
Method
Combine all of the curry paste ingredients in a food blender and pulse until smooth.
In a separate bowl, whisk the coconut milk powder with 150ml warm water and set aside.
Heat the vegetable oil in a large pan over a medium heat and add the onions and peppers, cooking for around 10 minutes until they are soft and golden. Stir in the curry paste and cook for a further 5 minutes.
Add the tomato sauce followed by the coconut milk and simmer for 20 minutes. Check the seasoning and consistency of the sauce.
Add the salmon, Pollock and lime juice to the sauce and simmer for a further 5 minutes until the fish has just cooked. Stir in the chopped coriander before serving.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
