My kitchen is small but over-full with material. A lot of the tools are exposed to the air and need a wash before use. The cataplana hasn’t been used for a while and is not essential but ideal for this recipe.
Two guests left us today and one of my daughters is still around. For 3p 500g chopped mushrooms, 1 yellow bell pepper, 1 chopped fresh onion, 4 chopped garlic cloves, 2 chopped tomatoes, 400 grams of green beans, 250 grams of samphire, 600 grams of salmon filet (remove the skin) and 500 grams of vongole will stop us from eating carbs.
Clean and chop the vegetables. Fry in some peanut oil, first the mushrooms, then the bell pepper, the onion and garlic. Blanch the green beans and add the samphire at the last minute. Drain and add them to the other vegetables. Put the vegetables in a cataplana. Spread the fresh cubes of fish and the vongole. Bake 1 table spoon of red curry pasta in some peanut oil. Add 200 ml of coconut milk. Pour the curry coconut mixture on the fish and vegetables. Close the cataplana. Put in the oven at 200° for 20-30 mins until the vongole are open. Finish the dish with a lot of chopped coriander. Delicious!