How did it start that I wanted to eat teryaki salmon? First, I fancied a weekday supper dish that didn’t take too long to cook but it had to be fish. Then I wanted something with a sweet yet salty flavour. How often can you find that in a fish recipe? This is it. You get that ping of soy sauce, the hit of chilli and the clean sharp line of lime. On top of noodles, this fish stands out as a clear winner, and made in less than 30 minutes it is a sure favourite. This is changed from some other recipes you may find, I add a bigger hit of chilli and ginger then reduced the amount of noodles, but that is up to you. This feeds two.
This is a vegetarian version of a curry I do. On the meat version I am honest about it all: I am a bit of a wimp when it comes to curry. Sorry, I am just not a five pint and vindaloo man. Firstly, because I can’t take the heat, except in the kitchen, and secondly because I like to the taste the curry flavours and the meat, fish or vegetables in the thing. This can be a little on the warm side, but taking the seeds out of the chilles helps, and you can reduce their number too. I love this curry. The creamy coconut milk, infused with the basil and the background of coriander wafting up before you taste it always leaves me wanting more.