It has been very different past three months due to covid! The house is full with my boys and husband at all times working, schooling and now into summer break. Schedules have been all over the place and days can go by in a blur. Some days are just crazy with all the chores that have doubled and I find myself just exhausted at the end of the day, but I still want to make sure everyone is fed healthy, nurturing food.
There are days when 30 minutes is all I want to give to cooking, and in such cases combining protein and vegetables in one dish is just perfect. My boys enjoy seafood, and we try to have it at least once a week. One that they really love is salmon, and I have tried many fun recipes to make it, be it changing up cooking methods, or seasonings and flavors. Somedays we just do panfried salmon with salt, pepper and butter. Other times steamed teriyaki style is another favorite.
Today I made fish and vegetable curry with as little time spent as possible, while ensuring there is a good mix of fish protein and vegetables. This simple recipe has a combination of salmon, carrots and long beans. Carrots add a subtle sweetness and long beans give a nice earthy bite in this curry.
4 pieces of salmon fillets cut in 1 1/2 inches wide.
2 to 3 table spoons of any neutral tasting oil
3 cloves of garlic grated
1 inch of ginger grated
1 onion finely chopped
1 cup of long beans chopped into one inch pieces (green beans may be used instead)
1 large carrot peeled and sliced at an angle .
1 can of thick coconut milk
1 tbs of curry powder (use your fav brand )
1 green chili slit in half (optional )
1 tsp lemon juice
1 tsp of soya sauce
salt to taste
Heat a dutch oven or pot on a medium flame and add the oil. Once the oil is hot add the chopped onion and saute until the onions are soft and start to turn color. This can take a couple mins. Once the onions start to turn color add the ginger and garlic, sauteing this for about 30 seconds until the raw flavor of the ginger and garlic goes . Now add the curry powder, salt to taste, carrots, longs beans. Stir fry for a few seconds, then add the coconut milk and bring it to a simmer on a low flame for a minute. While the curry is simmering gently slide the salmon fillets in one layer, green chilli and soya sauce. Cover and cook this for 8 to 10 minutes, or until the fish is done. do not over cook as this will make the fish tough . Add the lemon juice and serve hot with steamed rice. Enjoy !