Featured
Soul Warming Recipes!
Big Green Egg
Featured
Hot & Spicy!
K’s Choice
Peppery Chicken Curry
Fonq
FM
Surinamese Fish Masala
Simple dishes are always best, right? This tasty Surinamese fish masala recipe uses only basic ingredients, plus—and this is a biggie to me—you have it on the table in roughly 15 minutes. What more could you ask for?
Now I have to say that I love anything curry—it’s by far my favourite spice to work with—and I especially use lots of it with fish and chicken. Somehow it gives the fish a really subtle flavour without taking over the entire fish, while the chill pepper provides just the right amount of kick.
We absolutely loved this outburst of warming flavours.
Ingredients:
1 pound plaice fish (or sole/haddock)
1 medium onion
1/2 chili pepper
1 garlic clove
1/2 chicken bouillon cube
3 sprigs flat-leaf parsley
1 tbsp curry masala
1/2 lemon
3 tbsp water 1
tbsp oil
1 tbsp butter
salt
Directions:
Perfect recipe to put these absolutely gorgeous Eden Classic Damast knives that I got from knivesandtools to the test!
The stuff. Pretty basic, really.
Finely mince the onion, garlic and de-seeded chill pepper. I’m mincing the garlic so it will have a mellower flavour.
This Surinamese recipe calls for plaice fish—a European flatfish. You can replace it with sole fish or even haddock.
Squeeze the lemon juice all over the fish and lightly season it with salt.
Roll up the plaice (or sole) and secure them with cocktail sticks.
Heat the butter and oil and sauté the onion for a minute or 3 to 4, until translucent.
Add the garlic and cook for another 30 seconds.
Sprinkle in the curry masala and stir it into the onions.
The scent that arises is enough to drive a sane person crazy. It’s that good.
Add the fish rolls and cook them all around in, say, 2 to 3 minutes.
The masala will give those fish rolls a gorgeous colour.
Add the chill pepper and minced parsley. Crumble in the bouillon cube and pour in the water.
Bring it to a boil and let it simmer for 7 to 10 minutes, until the fish is done.
Spoon all these lovely cooking juices over the fish before serving and sprinkle some extra parsley for garnish.
Serve as a starter or with a side of steamed rice and vegetables!
Recipe adapted from Groot Surinaams Kookboek.
| Surinamese Fish Masala | |||||||||
| Ingredients |
1 medium onion 1/2 chili pepper 1 garlic clove 1/2 chicken bouillon cube 3 sprigs flat-leaf parsley 1 tbsp curry masala 1/2 lemon 3 tbsp water 1 tbsp oil 1 tbsp butter salt Directions |
|
Squeeze the lemon juice all over the fish and lightly season it with salt. Roll up the plaice (or sole) and secure them with cocktail sticks. Heat the butter and oil and sauté the onion for a minute or 3 to 4, until translucent. Add the garlic and cook for another 30 seconds. Sprinkle in the curry masala and stir it into the onions. Add the fish rolls and cook them all around in, say, 2 to 3 minutes. Add the chill pepper and minced parsley. Crumble in the bouillon cube and pour in the water. Bring it to a boil and let it simmer for 7 to 10 minutes, until the fish is done. Spoon all these lovely cooking juices over the fish before serving and sprinkle some extra parsley for garnish. Serve as a starter or with a side of steamed rice and vegetables! Meal type: |
Starter, Main Course, Seafood |
Servings: |
4 |
Copyright: |
© kayotickitchen.com |
|
Roti Chicken. Crock-Pot Edition.
One of my personal favourites (and probably most googled) recipes is also one of my worst recipes photography-wise: roti chicken. What the heck was I doing there?! Anyway, did you know you can also make this dish in your slow cooker? It’s even easier. I’m also going to be reshooting the parathas as well pretty soon—have a new and improved recipe + technique. But back to the slow cooker recipe,…
