How To make Curried Salmon with Poppadoms
213 g Canned Alaska salmon
- (pink or red) 2 tb Mayonnaise
2 tb Natural yogurt
-OR- sour cream 1 Lime; juiced
2 ts Medium hot curry paste
-(or more, if desired) 2 Pickled dill cucumbers
-- chopped 1 Avocado; peeled and chopped
1 Red apple
- core removed and chopped Salt to taste 2 tb Vegetable oil
6 Poppadoms
Drain the can of salmon and flake the fish. Set aside. Mix together the mayonnaise, yogurt, lime juice, curry paste, dill cucumber, avocado and apple. Season lightly and stir in the salmon flakes. Heat the oil in a frying pan and fry each poppadom, not too rapidly or they will lose their shape and curl up unevenly. Cook until they are crisp and the edges have curled up. Pile equal amounts of the salmon curry onto each poppadom and serve on individual plates, garnished with a little salad and lime slices. Serves 6. Approx. 240 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
How To make Curried Salmon with Poppadoms's Videos
5 Spice Chicken DHANSAK - Al's Kitchen - INDIAN RESTAURANT CURRY made simple at home
Dhansak stems from Persian and Gujarati cuisines. Popular in the UK Indian restaurant scene, Al brings this superb, simple to make Indian Restaurant style 5 spice version into your home. Will you ever order a takeaway again?
NEW *** Al's very own Curry Mix powder for sale. Original and Bassar Mix (Recommended)
►Al's Kitchen Spice Mix 250g & Bassar Mix Powder 250g
►Al's Kitchen Bassar Mix Powder 250g
►Al's Kitchen Spice Mix Powder 250g
Products Used by Al
► Stainless Steel 8.5 Litre Stock Pot
► Masala Dabba with 7 Compartments and 2 Stainless Steel Lids, 16cm
► Copper Karahi Serving Bowls
► Copper Handi Bowls x 4
► 8Kw Gas Burner (Excellent for BIR Curry)
►8kw Gas (Another supplier)
► Little Spice Tray stainless steel ramekins
► Braun Hand Blender
► Aluminium Frying Pan 24cm
►Follow me: Twitter
►Facebook:
►Subscribe for more videos:
►Follow me on Instagram:
► Base Gravy 1 :
► Base gravy 2 :
Ingredients List
Rapeseed Oil
120-140g cooked Red split lentils
8-12 Chicken Tikka Pieces.
30g Onion finely diced ( Very finely diced)
30g Red pepper finely diced ( Very finely diced)
30g Yellow pepper (Very finely diced)
2 Tbsp Tomato puree, watered down
1Tbsp Tomato Ketchup
1.5 Tbsp Mix powder of mild curry powder
1 Tbsp chilli powder (Any heat you choose)
2 cracked cardamon pods
1/4 Tsp Turmeric
1 Tsp dried methi leaves
2 Tbsp Garlic/Ginger paste
1/2 Tsp Salt
1Tbsp Sugar
1 Slice of Lemon
Fresh Coriander
Business Contact Contactalskitchen@gmail.com
Music thanks to bensound.com
Gin, Lime and Coffee Cured Kingfish | Everyday Gourmet S8 E54
As seen on Everyday Gourmet.
Mix Powder for INDIAN Restaurant Tasting Curries - Al's Kitchen.
Mix Powder is the secret spice mix (Curry Powder) that many restaurants use in their curries. There is nothing you can buy in the shop that can replicate this balance and flavour. Try at home and improve your curry making skills with these trade secrets. You would use this in place of your usualy curry powder and omit and replication of spices. Al
NEW *** Al's very own Curry Mix powder for sale. Original and Bassar Mix (Recommended)
►Al's Kitchen Spice Mix 250g & Bassar Mix Powder 250g
►Al's Kitchen Bassar Mix Powder 250g
►Al's Kitchen Spice Mix Powder 250g
►Follow me: Twitter
►Facebook:
►Subscribe for more videos:
►Follow me on Instagram:
► Enquiries Contactalskitchen@gmail.com
Indian women tries Nigerian food first time
#nigerianbrand #nigeriandesigner #nigeriangirl #nigeriangirls #nigeriandwarfgoats #nigerianentrepreneur #nigerianfood #nigerianfashionbloggers #foodie #nigerianevents #nigerianbusiness #nigerianfoodie #nigeriandwarfgoat #nigeriancelebrities #nigerianfashion #nigerian #nigerianartist #nigeriandwarf #nigerianblogger #nigerianbeauty #nigerianbrides #nigerianbride #nigerianews #nigerianbloggers #nigerianboutique #nigeriancuisine #nigerianfashionblogger #nigeriandesigners #nigerianbrands #nigerianbraids
Masala Fish Fry (Mas Biran) - Misty Ricardo's Curry Kitchen
A simple but very tasty dish in which fish is marinated and fried in spices and topped with a bhaji of onion and pepper. In this Bangladeshi recipe I use boneless & skinless fillet of Pangasias, a fresh water fish native of South East Asia, which is readily available in the frozen section of Asian supermarkets in the UK. You can instead use any firm white fish or salmon, and the fewer bones the better.
This recipe yields one main course or two starter portions. No Base Gravy required.
I was shown the cooking of Mas Biran by Anwar Hussain, expert chef and owner of Cheddar Cottage Indian Restaurant. He kindly gave permission for me to reproduce the recipe and publish it as a video. The Cottage serves dishes of a superb standard, and I’d highly recommend a visit if you find yourself in the North Somerset area (Cheddar BS27 3NA).
If you follow this recipe, please let me know what you think.
Click to Subscribe:
Please Like, Subscribe and Share. Find me on social media:
Misty Ricardo's Curry Kitchen
YouTube: youtube.com/c/MistyRicardo
FaceBook: facebook.com/MistyRicardosCurryKitchen
Twitter: twitter.com/MistyRicardo
Instagram: instagram.com/mistyricardo/
Popular Videos:
Base Gravy
Mix Powder
Pre-Cooked Chicken
Chicken Tikka (marinade and cook)
Pre-Cooked Lamb
Onion Paste
Mrs Balbir cooks with the Executive Chef of the Pullman Bangkok Hotel
What's cooking with Mrs Balbir?
Join our Celebrity Chef Mrs Balbir as she tries two of Marshall Orton's own fabulous recipe's.
What's cooking with Mrs Balbir is sponsored by Patak's.
pataks.co.uk
mrsbalbirs.com
pullmanbangkokkingpower.com
In Thailand, Patak's is available in Tesco Supercenter, Central Food Halls, Tops Market, Gourmet Market at Paragon and Emporium, Home Freshmart The Mall, Foodland and Villa Market.
Britian's favorite curry brand comes to Thailand *
*Data from Nielsen Great Britain MAT value sales level.
RECIPE #1
Salmon carpaccio dressed with tandoori sour cream,
salmon caviar and pickled cucumber salad
Ingredients:
300gm Salmon fillet cut into thin slices
30 gm Tandoori paste
30 ml Sour cream
5 gm Blank fish eggs
10 gm Salmon caviar
20 gm Assorted micro herbs
1 cucumber - peeled and thinly sliced
1 cup yoghurt
1 tablespoons lemon juice
1 tablespoon chopped fresh mint
½ teaspoon white sugar
¼ teaspoon kosher salt
1 ts fleur de sel
Preparation:
Stir together the cucumber, yoghurt, lemon juice, mint, sugar, and salt in a bowl.
Cover and refrigerate at least 3 hours, preferably overnight.
Arrange the salmon slices in one layer on a large serving plate.
Sprinkle the salmon with the fleur de sel, micro herbs, salmon caviar, spoons of cucumber salad and dots tandoori cream and serve.
By Marshall Orton
RECIPE #2
Mini poppadom mille-feuille with french foie gras
Scented by mango chutney
Ingredients:
1 Jar of Mango chutney (sweet or spicy)
24 mini Poppadoms
50 ml Oli
300 gm Foie gras
30 ml Cognac
30 ml Sauternes
3 gm Salt & Pepper
5 Coffee beans
Preparation:
Cook Poppadoms between a hot pan and a heave pot to keep them thin and straight. Place on paper to drain oil off them.
For the terrine:
Separate the Foie gras lobes. Remove any of the larger veins from the big lobe of foie gras,
Sprinkle generously with sea salt and white pepper. And add a splash of Cognac & Sauternes
Place the foie gras into jars, make the fit as tight as possible.
Marinate in the refrigerator overnight.
The next day, take the terrine out of refrigerator for 1 hour before cooking, and preheat the oven to 200ºF.
Cook the foie gras in the oven in a bain marie for about 45 minutes
Cooking is complete when you see a thin layer of melted yellow foie gras butter on the surface.
Cover tightly and place in refrigerator for 2 to 3 days to allow the flavors to fully develop.
For plates
Lay out the crisp Poppadoms and spoon on some terrine then some mango chutney and top with one more Poppadom / repeat this sequence and then great some fresh coffee over them and service.
By Marshall Orton