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Thai-style Red Rock Salmon Curry
Thai-style Red Rock Salmon Curry is a modern British recipe for a classic Thai-influenced curry of dogfish (or any firm fish) and broccoli in a coconut milk base flavoured with Thai red ccurry paste. The full recipe is presented here and I hope you enjoy this classic British version of: Thai-style Red Rock Salmon Curry.
prep time
5 minutes
cook time
20 minutes
Total Time:
25 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesBritish Recipes
If you didn’t know it, ‘rock salmon’ is dogfish. As a frequent by-catch at my family home in North Wales, I’m always on the lookout for recipes that can make the most of this fish. As a firm cartilaginous fish, rock is always good in a curry. However, you don’t need to use dogfish, any firm white fish fillets will work here.
Ingredients:
1 tbsp vegetable oil
2 garlic cloves, grated
1cm piece ginger, peeled and grated
1 green bell pepper, de-seeded and finely sliced
7 tbsp
Thai red curry paste
450g broccoli florets (fresh or frozen)
4 rock salmon (dogfish) fillets (or frozen firm white fish)
¼ vegetable stock pot, dissolved in 125ml hot water
400ml tin light coconut milk
240g long-grain rice
15g fresh coriander, coarsely chopped
40g roasted and salted peanuts, coarsely chopped
1 lime, cut into wedges
Method:
Place a deep, lidded, frying pan (or wok) over medium heat. Once hot add the oil and use to fry the garlic, ginger and bell pepper for 5-7 minutes, until the pepper starts to soften. Add the curry paste and cook for 1 minute more
Now add the broccoli and fish, then pour over the vegetable stock and coconut milk. Bring to a simmer over a medium-high heat, then reduce the heat to medium-low. Cover and simmer gently for 12-15 minutes until the fish is cooked through and the broccoli florets are tender. Remove from the heat, gently flake the fish in the pan and stir through most of the coriander. Season lightly.
Meanwhile, cook the rice according to the packet instructions. Drain the rice, divide between 4 bowls and spoon over the fish curry. Scatter over the peanuts and remaining coriander, and serve with the lime wedges for squeezing over.
