Afro-Asian Fusion Dishes, Curry, Seafood Dishes

The Peppersoup Fish Curry

dish

Last week, I took a mandatory break from work just to relax. You know, no work just vibes. And my mind wandered far away and landed on this Peppersoup Fish Curry dish. I had been studying and exploring Nigerian spices and spice blends.  I needed to do something with the 6 jars of Peppersoup spice I had in the pantry (don’t ask me why I have that many).

You might be wondering what is Peppersoup Spice? I used this in one of the previous Assorted Peppersoup posts. One of the best minds in Nigerian food research has a whole blog post dedicated to this here.

My thought process, after making Thai Fish curry 3 days in a row for a client was centred around how red curry paste was a blend of various ingredients. Which we know pepper soup spice is also… Hence, I decided to try this Peppersoup Fish Curry  And the results were AMAZING!

peppersoup fish curry This dish gave all the feels, it felt like Peppersoup and also like curry, so warm, hearty, spicy and flavourful. You NEED to try this. It follows most of the principles of a regular Thai Curry but with a couple of tweaks.

Ingredients

2 Cans Coconut Milk

1lb of Salmon

3 Tbsp Peppersoup Spice Blend

2 Tbsp Brown Sugar

1/2 Lemongrass Stalk

1Tbsp Curry Powder

1 Tbsp White Pepper

1 Onion Bulb

3 Scent Leaves (Optional)

Mushrooms

Bell Peppers

1/2 Habanero

Cooking Oil

Salt to taste

This is one of the easiest recipes because it takes exactly 20 minutes to cook and uses two pans. Also, please don’t forget to use the #MyAllIDoIsCook when you make this Peppersoup Fish Curry and share on social media.

Directions
  1. Blend coconut milk, white pepper, brown sugar, peppersoup spice, curry powder and 1/2 habanero.
  2. Heat up 3Tbsp of oil in one pan on LOW heat and cook salmon for 3 mins on each side. You don’t want to overcook it at this stage.
  3. In another pan, saute ginger, garlic and lemongrass stalk for 2 minutes. Add half the bell peppers and onions and saute for another minute.
  4. Pour in your coconut milk blend and let simmer for 5 minutes. Add your mushrooms, salmon and let simmer for another 4 minutes. Garnish with some cilantro and your Peppersoup Fish Curry is done!

Enjoy your dish with steaming basmati rice or fried or boiled potatoes as my lovely partner did. Thank me later (or in the comments lol).

 

About Tobi

I have spent a huge part of my life in kitchens and behind plates doing both duties eating and cooking. When I am not doing any of these I am behind a computer doing research and in school getting a Ph.D

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