This is a really easy, creamy delicious dish for those days when you crave warming yet light, a feeling of indulgence yet packed with goodness. I eat fish very occasionally....my body usually asks for it, and if it does, then this is often the dish I will make.
You need to use a firm white fish, such as cod, pollock, sea bream, cut into big chunks.
Let's take a look at Samphire
What is it?
Samphire (also known as Green Salt and Sea Asparagus), is a halophyte plant (salt-tolerant). The quality of this plant comes from the capability to storage their minerals, giving it a high nutritional value.
What is its flavour?
With a special fragrance and fleshy stems, Samphire is a juicy plant, with a pleasant salty flavour. If you love the sea (as I do) a mouthful of this plant takes you there!
What are its benefits?
Diuretic and medical plant, Samphire is rich in Vitamins and Minerals, has immune-stimulant characteristics, antioxidants, anti-inflammatory, anti-tumor and anti-diabetic, contributing to the prevention of arterial hypertension problems.
Recipe (for 2 people)
I tsp ghee
1 tsp mustard seeds
1 onion, roughly sliced (I prefer to use red onion)
1 garlic clove, finely chopped
a handful of curry leaves (crushed)
Pandan leaf or bay leaf
3/4 cm cinnamon stick, crushed
1 tsp fenugreek seeds
1 green chilli (slit lengthways) - optional
1 tsp turmeric
450g firm white fish in chunks
Juice of 1/2 lime
100ml coconut cream (or coconut milk)
A handful of Samphire
Ground Black Pepper
Melt the ghee in a heavy-bottomed pan. When hot add the mustard seeds and when they begin to pop add the onion, garlic, curry leaves, pandan or bay leaf, cinnamon, fenugreek seeds, chilli and black pepper to taste. Stir and sweat the ingredients until transparent and become pale gold in colour (don't over-heat!)
Add the turmeric and mix this in for 30 seconds. Add the fish, water and lime juice, cover and simmer until fish is cooked. It will not take long - about 5 minutes.
Add some water to a pan, bring to the boil and add the samphire. Let it simmer for 3-4 minutes. Remove from heat and rinse in water.
When the fish is cooked, add the coconut cream and samphire, cook for another minute.
If you are using samphire, do not over season with sea salt. Taste before seasoning.
I serve with simple white rice, cooked with a few cardamom pods added to the water. If you are not using samphire, adjust the salt accordingly. You could add some leafy greens at the end of cooking for some colour and more goodness. The chilli is also optional. I like to add a tsp of chilli powder with the spices to help get my digestive fire going! Listen to your belly, it will tell you what you need to do.