Eating from the Smallholding (4) and a Sri Lankan Fish Curry

what we ate

I made a big batch of braised red cabbage at the weekend and some mashed potato with kale and we ate that a lot of the week and veggies I had frozen from earlier in the year.

Sunday was cauliflower (from the freezer) cheese with red rice and braised cabbage. I love cauliflower cheese.

cauliflower cheese, red rice

Monday and Tuesday was the infamous chicken pie with leftover veggies and potato.

pie and leftovers

Wednesday was the last of the potato and cabbage with a green bean tomato braise thing. Put frozen tomatoes and green beans in a dish, drizzle on oil, season and cook in the oven for a bit. And yes, that is a washed rind cheese on those potatoes – we don’t skimp on cheese.

cheese and potato pie

Thursday was take-out sushi – here’s another photo of it as it was so good.

Sushi1

Friday was marinated tofu mei goreng with frozen mange tout – this reminds me, I need to plant my mangetout in some gutters in the greenhouse this weekend.

mei goreng

Saturday was home-made sushi and Japanese omelet. We had a red cabbage and kohlrabi salad with this with a honey, sesame oil and yuzu dressing. I use brown sushi rice which means, as James says, that it isn’t as nice as the stuff from sushi restaurants or that Kerry makes.

homemade sushiJapanese omlette

Sunday was a salmon and swiss chard curry. I wasn’t sure about this as the sauce looked a lot like tinned tomato soup, but actually it tasted really good, so here’s the recipe that I modified slightly from a book called Curry: fabulous dishes from around the world (92)

salmon and chard curry

Sri Lankan Fish Stew: butter or oil, two onions, big fist full of swiss chard leaves (and stalks), tin of coconut milk, some salmon (cut into pieces), 1-2 tsp plain flour, 3tbs tomato puree, 1/2 tsp chilli powder and ground coriander, 1/4 tsp turmeric, 1tbsp red wine vinegar, seasoning.

Gently cook the sliced onions in the butter/oil. When brown-ish sprinkle over the flour and stir. Add in the coconut milk, tomato puree and spices. Bring to the boil, while stirring. Add the washed and chopped swiss chard and cook until nearly done. Add the cubes of salmon. I then take the curry off the heat, cover it and let the residual heat cook the fish. I don’t like over-cooked fish. When done add a splash of vinegar and serve with rice.

Personally, next time I will use a little less tomato puree or perhaps replace it with a few frozen tomatoes – actually I will use our tomatoes.

 

 

 

4 responses to “Eating from the Smallholding (4) and a Sri Lankan Fish Curry

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