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Spicy Fish Couscous
Ingredients
200g (7oz) couscous
300ml (½ pint) hot chicken stock
1tbsp olive oil
4 salmon fillets, skin on
2 shallots, thinly sliced
¼ chilli, finely chopped
1tbsp mild or medium curry paste
½tbsp Patak's Brinjal Aubergine Pickle
3tbsp plain yogurt
50g (2oz) sultanas
50g (2oz) flaked almonds, toasted
2tbsp coriander, roughly chopped
A fragrant, tangy fish dish
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Method
1 Put the couscous into a heatproof bowl, pour the hot stock over, then cover with clingfilm. Leave for 10min.
2 Meanwhile, heat the oil in a pan and fry the salmon skin-side down for 4-5min. Turn over and cook for 3-4min. Set aside and keep warm. In the same pan, add the shallots and cook for 2-3min. Stir in the chilli, curry paste and a splash of water and cook for a further 1min.
4 In a small bowl, stir the aubergine pickle into the yogurt. Fluff up the couscous with a fork, then stir into the salmon pan with the sultanas and almonds. Heat through and garnish with coriander. Serve the couscous immediately, with the salmon on top and yogurt alongside.
Comments
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