I admit I’m one who doesn’t eat meat on Good Friday. It’s something our family has always adhered to. So if you’re looking for a fish recipe for the day, or for any other time, here is the fish curry I mentioned recently. If you have a family that’s not real keen on fish either of these recipes could be a good option. Both are gluten free.
Fish Green Curry
Ingredients
12 ounces basa fish fillets,
1 tablespoon oil
I Spanish onion, diced
1 clove garlic
2 tablespoons green curry paste
1 red bell pepper
16 ounce tin coconut milk
2 tablespoons lime juice and zest of one small lime
1 teaspoon raw sugar
Half cup fresh coriander
Method
Heat oil and over medium heat, cook onion, red pepper and crushed garlic for 1-2 minutes. Stir in curry paste. Cook till fragrant.
Add fish chopped into bite sized pieces. Turn heat up to high. Stir fry 3-4 minutes. Add coconut milk, lime juice and zest and sugar. Reduce heat and cook a further 3 minutes. Add fresh coriander in the last minute.
Serve in bowls over rice and sprinkled with coriander.
HINT
You could use lemons if limes are not available
Herb and Salmon Pie
Ingredients
1 sheet gluten free short crust pastry
16 ounce tin pink salmon or tuna
I onion
4 ounces fresh spinach roughly chopped
1 cup chopped fresh parsley
Half cup basil
1 teaspoon paprika
3 eggs
Three quarters of a cup gluten free chicken stock
Salt and pepper to taste
Method
Line an 8 inch flan with half the salmon. Mix onion, spinach, herbs and paprika. Cover salmon with this mixture.
Beat eggs together, reserving a little for the top of the pie. Add stock to the rest of the eggs. Season with salt and pepper. Pour this over the vegetables and herbs.
Add another layer of salmon, then top with pastry cut to fit the flan.
Brush top of the pie with a little egg, Bake in a moderate oven for 30-40 minutes or until pastry is golden.
Related blogs
Creamy Mushroom Pasta – Gluten Free
Something Corny and Something Fishy