I love mixing different spices together and having a real fusion meal. That is one of the things I love about British cooking in that we make use of all the spices out there and incorporate it with our own style of cooking. This is the same in the US with Tex Mex as a prime example. Fusion cuisine is an important part of British cooking – just look at coronation chicken (a creamy curry chicken in mayonnaise) which was first made in 1953 for the Queen’s Coronation to celebrate all the different spices from the Empire.
Of course, Germany has an element of fusion cuisine. I always say the doener (kebab) is one of the best examples. I am fairly certain it was the Germans who came up with the idea of having rotkohl (red cabbage) in the doener. But fusion cuisine is still not that big. Sometimes when I say I have made a curry I get the response of ‘well of course, it’s not a proper curry.’ Obviously. It is all about mixing the spices and using your local foods with certain spices to create a mix. Look at the British curry. This is no ‘real’ Indian curry from a specific area of India. It has been changed and adapted from those who have moved to Britain and had to make do with the limited spices etc that we offer in our supermarkets.
This dish is my way of using some of my favourite spices and ingredients and adding them to one of my favourite dishes – salmon and potatoes. A simple dish that can be easily dressed up.
2 salmon fillets
spring onions (chopped)
2 tspn red curry paste
1 tspn ground ginger
1 clove garlic (crushed)
juice of 2 limes
1 tspn crushed chilis
2 tbpsn butter
1 lemon (half cut into wedges and the other half juiced)
5 or 6 small potatoes or 4 medium potatoes (washed and dried)
- Preheat the oven to gas mark 5/ 180 degrees celsius
- In a small mixing bowl add the garlic, ginger, lime juice, spring onions and coriander. Stir in the curry paste and mix well. Put to one side.
- Put the potatoes in the microwave. I often bake the potatoes and leave the skins on as they taste nicer than being boiled. They are also healthier this way. The potatoes should be in the microwave for 15 mins
- Put the salmon into a small oven dish. Add the thai mixture on top with some lemon wedges and place in the oven for 20 mins
- Once the potatoes are almost done add the butter to a small saucepan. Add the chili flakes and lemon juice and leave to melt on a low heat
- Take the potatoes out of the microwave and put in a serving dish. Pour over the chili butter mixture and garnish with lemon wedges and coriander
- Add the salmon to each plate and enjoy!
I served this with a small cucumber dip (natural yoghurt, chopped cucumber and ground black pepper all mixed together).