Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
One of the ruts I've got myself out of this week is that curry pastes are not just for making curries with. I made a quick marinade by mixing up balti curry paste along with some other ingredients and slathered it over fish and steak. The results were lovely.
With the steak, which I'd cooked before a la Jamie, the earthy spices work so well amongst all that tender meat. With just a couple of tablespoons curry paste and some lemon juce you've tranformed a meal. And of course it's quick to cook too, needing only a few minutes on each side.
With the fish, I chose trout because it had a rich, deep flavour and colour. You could choose salmon instead, but I just fancied a change. I mixed the curry paste with yoghurt and lemon juice and left it on the trout fillets for about half an hour before I cooked them in the oven.
Both meals only took minutes to cook so it's a great way to perk up a weekday meal. Balance the amount of flavour by changing the amount of time you marinade the meat or fish, or by slathering it on less thickly.
4 boneless trout fillets
3 tablespoons Patak's Balti Paste
1 and a half tablespoons plain, natural yoghurt
1-2 teaspoons lemon juice
Pinch of salt, to taste.
- Place the trout in an oven proof dish lined with foil, overlapping it so you have enough to gather over the top to seal it and make a parcel.
- Mix the curry paste, yoghurt and lemon juice in a small bowl and slather over the trout fillets. Use less if you want the flavour to be milder.
- Leave in a cool place for 30 minutes.
- Preheat your oven to 180C, fold over the foil in the tray to make a parcel containing the fish and bake for around 15-20 minutes, depending on the size of your fillets.
- Check for seasoning and serve.