|Sat Fat 9.5g|
Pop the potatoes into a pan of boiling water and cook for 5 minutes and drain.
For the curry paste place all the ingredients into a food processor and pulse until smooth. You may need to scrape down the side a couple of times until blended and smooth.
In a dry frying pan add the curry paste and cook for 3-4 minutes with the potatoes until you have a wonderful aroma in the air. Pour in the coconut milk, vegetable stock and soy sauce.
Bring to a simmer and pop in the fish, but not the prawns and cook for about 3 minutes. Then add the prawns, sugar snaps, pak choi and coriander. Continue simmering for 5 minutes. Mix the cornflour with some of the sauce in a small bowl then stir into the pan to thicken slightly and serve.
For the curry paste
3 large shallots, peeled
2 red chillies, de-seeded
2 lemon grass stalks, chopped
2 garlic cloves
2cm piece of fresh ginger, peeled
2tbsp ground nut oil
For the broth
300g Smooth (such as Desiree), peeled and cubed
16 peeled raw king prawns
300g cod, cut into 3cm pieces
250g salmon, cut into 3cm pieces
1 can of coconut milk
200ml vegetable stock
1tbsp soy sauce
200g sugar snap peas, halved
2 pak choi, chopped
1tbsp fresh coriander
1 tsp cornflour
Want to make chips at home? We have the perfect recipe for you to create oven chips which take just 5 minutes to prep.
This recipe works for any time of the day from brunch through to a late supper. The potatoes are steamed to keep them really light and fluffy before mashing with a delicious oniony milk, adding not only a creaminess but great flavour to the mash before shaping.
Low sat fat
Enjoy authentic Malaysian flavours with this brilliant curry - Using prawns, cod and salmon, this is a fragrant and delicious dish with punchy aromatic flavours.
Fondant Potato with Poached Salmon and easy Beurre Blanc
Master your french culinary skills with this indulgent fondant potato and poached salmon recipe. Served with an easy Beurre Blanc sauce, this tasty dish is perfect for enjoying yourself or impressing your friends!
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