Creamy Fish And Squash Curry

This was inspired by Nigella’s delicious pumpkin yellow curry which is both quick and delicious.  My variation uses butternut squash, simply because I had that in the fridge at the time, and I omitted the prawns as I felt there was enough going on with the salmon and squash.  I also add crème fraiche to mine as it makes it really creamy, plus it damps down the heat a little if you need it milder.  I’ve used dried lemongrass in this as that’s all I had in the cupboard, but I reckon an inch (or 4cm) of a  lemongrass stalk would be better if you have it.  Actually, if I say so myself, I actually prefer this to the Domestic Goddess’ version.  Sorry Nige !

This is a medium spiced curry but vary the spices for extra or less kick.

Serves 4.


2 Large salmon fillets cut into fairly big chunks (around 1kg)

Half Butternut Squash cut into chunks (500g)

Tin coconut milk

Small tub crème fraiche

2 tbs soft brown sugar

2 tbs of Benedicts fish stock (in 600ml of boiling water)

Handful of long green beans (fresh or frozen will do)

Chopped Fresh Corriander




½ tsp Garram Masala

½ tsp Ground Cumin

½ tsp Ground Corriander

½ tsp hot chilli powder

½ tsp turmeric

½ tsp black onion seeds

2 tsp of dried Kaffir Lime leaves (stalked and chopped)

¼ tsp dried lemongrass flakes (or chop 4cm of a stalk if prefer)

1 cardomon pod cracked


Put all the spices to a Large saucepan pour in the creamy top of the coconut milk and gently heat for 1-2 minutes.  Add the rest of the coconut milk and stock and slowly bring to the boil.  Add the squash and simmer for around 10-15 mins until the squash is tender.  Stir in the crème fraiche, sugar and add the green beans (if using) and then the salmon chunks.   Cook for a further 4-5 mins or until salmon cooked. (tip: fish carries on cooking in heat of sauce afterwards so don’t overcook it). And finally throw in some chopped corriander and serve immediately.

That’s it ! Easy Peasy.


Serve with Naan bread and prawn and saffron rice (see recipe).




Please comment if you like any of my recipes or let me know if you feel it needed improving in anyway.


Minted Minced Lamb With Soft Cheese Mash And Purple Sprouting Broccoli

..or to put another way, Shepherdless Pie really.  I cook the mince and mash, but for speed, I don’t bother to put it together and oven bake it.  I made it to serve my 3 children but if you want more, just double up on the mince, veg and potatoes.  It takes about 10 mins to prepare and 45 mins to cook, depending on meat.  Don’t forget the mint sauce as this is what sets this apart from regular SP and really gives it that unique flavour.

Tip: Stealing a tip I once heard from Anthony W.T, put the hob cooked mince into the oven and cook on a low to medium heat for at least 25 mins.  Mince is from a cheap cut of meat so it needs longer to tenderise.  I used butter in my mash but I don’t see why you couldn’t substitute for another spread.  Make sure you warm the milk for the mash first.


250g Lean Lamb Mince (I used Supermarket brand, but if you can afford it, go to the Butcher and get the proper stuff).

1lb of Potatoes

2 Carrots, washed and peeled.

3oz of Butternut Squash, peeled (or the same amount as the carrot once cubed)

3 Baby leeks, washed.

3 Tbsp Soft Cream Cheese

2 Tbsp Worcester Sauce

1 Tbsp of Soy Sauce

2 Tbsp Gravy Granules

1 Tbsp Concentrated Tomato Puree (or double up on regular)

3 tsp of Garden Mint Sauce (I used Tesco’s)

Milk & Butter for the Mash

Salt & Pepper to taste


Dice the carrot & squash.  Finely chop the leeks 

Heat oil in an ovenproof frying pan, throw in the mince to brown on a medium heat along with the carrot, squash and leeks.

Meanwhile peel the potatoes and put in a pan of cold water.  Bring to boil and simmer for 10 mins.  Pre-heat your oven on a low setting, around 120 or gas 3-4. ( I think ?)

Once mince is browned off, mix in the water and when it’s hot enough, add gravy granules, puree, soy and Worcester. Reduce the heat and continue to cook for another 10 mins.  Add more water if necessary.

Remove from hob and put in the oven for around 30 mins but don’t let it dry out.

Meanwhile steam some Purple Sprouting Brocolli (And I’m very proud of my one and only homegrown vegetable!)

Strain the potatoes and mash with the milk, butter and cream cheese adding salt and pepper to taste.

Remove the mince from the oven and serve with the delicious mash and tender broccoli.

Enjoy !

Salmon Fish Cakes with Sweet Mandarin Drizzle.

I know for some that the thought of fish cakes conjours up tasteless mash coated in breadcrumbs with only a very slight hint of fishiness but I promise these will banish those memories.  The drizzle sauce came about when I ran out of sweet chilli but I think it tastes just as good and it evokes warm memories of my mum serving me mandarins and cold tinned Ambrosia custard for pudding when I was little.

Anyway, you can always call them Salmon Patties if you want to be posh !

 Tips:  “Don’t be tempted to add butter to the mash before you make the cakes as it’ll make them soggy.  Let the mash cool before you make the patties and don’t mash the mixture into a pulp, keep the texture.  I’ve also used Salmon Trout in this recipe which works just as well”

Serves 4


For Fish Cakes:

2 Salmon Fillets – Cooked & Cooled

2 Medium Potatoes – Cooked & Mashed

½ tsp Mixed Spice

½ tsp Turmeric

¼ tsp Crushed Root Ginger

1 Clove Garlic – Crushed

1 tsp Dried Chilli Flakes 

½ Red Chilli – Seeds Removed & finely chopped

Juice ½ Lime

1 tbs Soy Sauce

Salt & Pepper

For The Coating:

6oz Fresh Breadcrumbs [Stale bread works best]

1 Free Range Egg

Flour To coat

Oil for frying

For The Sweet Madarin Drizzle:

Half Tin Chopped Tomatoes

1 Tin of Mandarins In Syrup

1 tbs Red Wine Vinegar

1 tsp Soy Sauce

1 tsp Mixed Spice

Splash Pepper Sauce



Flake the salmon taking care to remove any residual bones and through into a bowl with all the other fishcake ingredients.  Ensuring your hands are damp to avoid stickiness, mould them into patties about the size of a small burger.  Dip them first in the flour, then egg and finally the breadcrumbs.

Pre-heat the oil in a pan and gently fry until golden on both sides.  Remember the salmon is already cooked so don’t overdo it.

For the sauce, gently bring all the ingredients to the boil in a saucepan and then simmer to reduce until the mandarins break down a little and the sauce thickens.

And Finally..

Well it’s not called drizzle for nothing.  Drizzle the sauce over the fishcakes and serve on a bed of rocket and spinach leaves as a starter or light lunch.


I’m an amateur cook who enjoys to create so if you have any ideas on improving anything, please let me know.