I got an idea the other day that subliminally instructed me to hunt down some of Gordon Ramsay’s better recipes. I’ve tried a few of his in the past and have always been happy with them. Some of my favorites include the asparagus risotto, the scrambled eggs and the crispy salmon. Actually, now that I look at what I’ve shared here, I have actually prepared quite a few recipes from Gordon. While they’ve all been good, I definitely have had my favorites.
Anyway, for this recipe go-round, I thought I’d share a few more. Today, I have some wonderful Indian fish curry and later on this week I’ll have some grilled salmon and a Waldorf salad with shrimp. They’re going to be good, I can just tell.
This is a splendid seafood curry. I’ve enjoyed a few of these before and this one ranks up with the good ones I’ve tried. It includes the typical spices you’d expect; ground mustard seed, turmeric, cumin and ginger. It also includes red chilies, coconut milk, eggplant, green beans and white fish. I can’t tell you how good I feel after eating a bowl of this stuff. We’ve shared it over the past two nights and after I eat, I sit back with a big smile on my face. Perhaps it’s all the protein in the soup or maybe it’s something else. I’ll tell you that I’m happy and content though.
Overall, this is a very tasty and satisfying curry. It checks all the boxes that you’d find with something like this and it would definitely be a crowd pleaser if you prepared it for family or friends.
1 Tablespoon Olive Oil
2 Sweet Onions, Sliced Thin
2 Teaspoons Ground Mustard Seed
1 Teaspoon Ground Turmeric
2 Teaspoons Ground Cumin
1 Teaspoon Ground Ginger
1 Chili, Seeded and Finely Chopped
1 14-Ounce Can of Coconut Milk
2 Cups Water
1 Tablespoon Lemon Juice
1 Tablespoon Brown Sugar
1 Small Eggplant, Cut into 1/2 Inch Pieces
2 Carrots, Cut into 1/2 Rounds
2 Cups Cut Green Beans
1 1/2 Pounds White Fish (Cod, Pollock, Haddock) Cut into Chunks
Ground Black Pepper
Brown Rice (Optional)
I’d like to thank Gordon Ramsay for this recipe. I found it on his very own website and I must say, if this is any indication, I’m excited about preparing the others I found as well. While I did slightly tweak this recipe, I must give all the credit to Gordon.
Soften the Onion
Warm a large skillet or pot over medium heat. Then, add in the olive oil, onions and a few pinches of salt to the pot and let the onions soften for approximately 10-12 minutes. Stir them a few times during this process. Once that’s done, add in the ground mustard seed, turmeric, cumin, ginger and chili. Stir everything again and let the ingredients cook for another minute.
Add Liquid & Simmer
Next, add in the coconut milk, water, lemon juice, brown sugar, one teaspoon of salt and 1/2 teaspoon of ground black pepper. Bring the liquid to a simmer.
Add the Eggplant & Carrots
Once the liquid is simmering, add the eggplant and carrots. Stir these ingredients into the liquid and let everything cook for about 20 minutes. Both the eggplant and carrots should soften.
Add Green Beans & Fish
Finally, add in the green beans and fish, mix into the other ingredients and let everything cook for another five minutes. After this, season with salt and pepper to taste.
Plate & Serve
Curry is always better over rice, so please feel free to cook up some jasmine or brown rice. Add some of the rice to a few bowls and then top that with the curry. Serve and enjoy!
The Final Seafood Curry
You’re going to love this soup. I don’t know what’s not to love. It’s robust and the flavor is definitely there. If you do decide to try it, please let me know your thoughts in the comment section down below. Thanks for reading!