Smoked Fish Curry Fern Recipes

SMOKED FISH CURRY FERN

Steps:

• minced onion, garlic, ginger. turmeric and cayenne pepper.
• cut frond select parts of young leaves, wash and set aside.
• diced smoked fish, wash and set aside.
• stir-fry seasoning that has been mashed until fragrant, enter the bay leaf.
• enter the coconut milk, stir until boiling.
• after boiling enter salainya fern fronds and fish, add salt and flavoring.
• stir not to break the coconut milk, after the leaves and tender smoked fish, lift -- and ready to be served.

SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)

Steps:

• Mix all ingredients very well until sugar is disolved.
• Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
• Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
• Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.

SMOKED HADDOCK & CREAMED CORN CURRY

Steps:

• In a blender, whizz the sweetcorn, along with any liquid from the can, into a rough purée and set aside.
• Heat the oil in a large lidded frying pan and cook the onion for 2-3 mins to soften. Add the curry powder and garlic and cook for 1 min more until fragrant.
• Tip the creamed coconut into the pan with 300ml water, stirring until the creamed coconut dissolves. Add the puréed sweetcorn and bring to the boil. Place the haddock fillets in the sauce, then reduce the heat to a simmer. Cover and cook for 20 mins, or until the fish is cooked through. Season and serve with rice.