This soup turned out very tasty indeed! The red curry with the creamy coconut milk and fishy periwinkle taste make for a wonderful starter. Dip a piece of panini bread to soak up the wonderful flavours.
Ingredients 1 tablespoon coconut oil
1 onion, chopped
1 teaspoon chopped galangal or ginger
half a teaspoon chili flakes
1 tablespoon red curry paste
1 spring onion, chopped
1 carrot, diced
1 tomato/ 3 cherry tomatoes, sliced
salt an pepper to taste
1 cup chicken stock
one tin coconut milk
2 lemongrass sprigs, finely cut
200 g chopped cooked giant periwinkle (also called allikreukel)
(can be replaced by shrimps/prawns)
2 tablespoons fish sauce
juice of half a lemon
Method In a pot, heat the coconut oil. Add the galangal or ginger, chili flakes, curry paste, onion and spring onion to the pot and fry for 3 minutes. Add the chicken stock and the carrots. Boil for 10 minutes. Add the tomatoes, salt, pepper and lemon grass and let boil for another 5 minutes. Then add the coconut milk, periwinkle, fish sauce and lemon and let cook for a further 10 minutes.
Garnish with fresh coriander and serve with some bread.
So you feel like having some fish tonight but only have a tin of salmon? Here is an easy recipe for you to get your fishy satisfaction.
Ingredients 1 tin salmon
One onion, cut into pieces
One chili, finely cut
One clove garlic, cut into pieces
Some coriander, finely chopped
Some flour – about ¾ cup or less
Some milk – about 1/3 cup
1 tomato, sliced
Half a cup coconut flakes
Fry half a cup coconut flakes in a little bit of oil on very low heat for about a minute. Let cool.
Fry the garlic, onion and tomato with some oil and salt and pepper.
In a bowl mix the eggs with the rest of the ingredients (salmon, salt, pepper, chili, coriander, coconut flakes, lemon juice, onion mix, milk and flour).
The mixture shouldn’t be too runny but also not to stiff. Fry spoon-fulls of salmon mix, 2 at a time in some oil. Turning it from side to side until golden in colour.
Serve with rice, cucumber and carrot slices, and oyster sauce – which gives that extra fishy taste.
I made a sambal to go with the fishcakes. Ingredients
sambal oelek, mayonnaise, jalapeno, pepper and a bit of milk