Tandoori King Prawns

raw king prawns

Serves 6 as a starter or 3 as part of a main course dish

This recipe is delicious, easy and quick to prepare. The prawns can be eaten hot or cold, with some salad as a starter or as part of a main course – Tandoori King Prawns Masala.

For the Tandoori marinade
1 green chilli, deseeded and roughly chopped
4cm cube fresh ginger, peeled and roughly chopped
2 cloves of garlic, peeled and roughly chopped
200g low fat natural yogurt
1 tsp salt
1/4 tsp cayenne
1 tsp nigella seeds, roughly ground in a pestle & mortar (or use ¼ tsp cumin and ¼ tsp black pepper instead)
1 tsp garam masala
2 tsp red wine vinegar
1 tsp turmeric
2 tablespoons vegetable oil

24 raw king prawns, shelled & deveined

Pre-heat the oven to 200C/390F/Gas Mark 5.

First make the marinade. Blend the chilli, ginger, garlic and yogurt in a blender until smooth. Tip into a bowl, add all of the other marinade ingredients and mix well.

Add the prawns to the marinade mixture and stir well to coat evenly. Marinade the prawns for 15 minutes (but no longer).

Place the prawns on a rack over a roasting tin and bake in a hot oven for 7 minutes.

Salmon with Spices and Honey

Raw Salmon Fillet On White Background , Close Up


Serves 2

Kids and adults alike love this recipe. The salmon is crisp and caramelised on the outside but soft and moist on the inside. The spicing is mild but turns an everyday fish into an exotic dish. It is easy and quick to prepare. I like to serve it with rice pilaf.

1 tsp ground coriander
½ tsp cumin
½ tsp turmeric
½ tsp ground black pepper
½ tsp salt
2 tablespoons vegetable oil
2 boneless, skinless salmon fillets, cut into medallions
1 to 2 tablespoons runny honey

Mix together the spices, salt and vegetable oil to make a loose paste. Toss the salmon in the paste, making sure each piece is evenly coated. Cover and store in the fridge until needed, for up to one hour.

Heat a large non-stick frying pan over a medium heat. The pan should be large enough to fit all the salmon pieces in it in a single layer with space in between them. When the pan is hot add the salmon and sauté gently until coloured on all sides and almost cooked through. This will only take a few short minutes and you don’t want to overcook it. Drizzle the salmon with the honey and continue to sauté for a minute or two, turning regularly. The salmon should be a rich brown caramelised colour but make sure it doesn’t burn as that can happen with honey quite suddenly.

Serve immediately!

Fish Curry


Serves 2 as a main course

This curry has a wonderful aromatic sweet and sour taste.  The sourness comes from the tamarind.  Not so long ago you had to soak raw tamarind in hot water to extract the flavours.  Now the hard work is done for you as tamarind paste is widely available in supermarkets.  This curry is fairly mild, so if you like it hotter either add more chillies to the curry paste or add cayenne towards the end.

(By the by, the label on the tamarind paste said “concentrate” so LW stared at it for two hours solid.)

For the curry paste…
1 tablespoon grated fresh ginger
3 to 4 cloves of garlic, grated
1 to 2 green chillies, deseeded and finely chopped
6 level tsp ground coriander
2 rounded tsp ground cumin
1 rounded tsp turmeric
Freshly ground black pepper
2 level tsp tamarind paste

Combine all of the ingredients.

For the finished dish…
2 tablespoons vegetable oil
2 onions, sliced
350g passata
1 tsp sugar
Optional, according to taste: red wine vinegar, cayenne
1 x 400ml tin coconut milk
2 fish steaks (salmon works well)

Heat the oil and soften and brown the onions, approx. 20 minutes.  Add the curry paste and stir fry for 2 minutes.  Add a splash of water if it starts to catch.  Add the passata, salt and sugar and simmer very gently, partly covered for 20 minutes, stirring occasionally.  Taste and add sugar, red wine vinegar, salt and cayenne as necessary.  The sauce should taste quite strong at this stage.  Cook for a further 10 minutes, then add the coconut milk.  Return to a simmer and cook gently for 10 minutes.  At this stage the sauce can be cooled and stored in the fridge until needed.

To finish the dish, bring the sauce back to a simmer and add the fish.  Cook for 15 to 20 minutes until the fish is cooked.

I like to serve this curry with rice mixed with Puy lentils.  I cook the rice and the lentils separately, partly because they require different cooking times and partly because you shouldn’t cook lentils with salt (it makes them go hard).  Cook the rice in simmering salted water.  Cook the lentils in simmering unsalted water.  When cooked, drain them and mix them together, adding salt as needed to make the finished dish.  This can all be done ahead of time.  Store the cooled dish in the fridge and reheat in a microwave for 5 minutes when you are ready to serve.