Salmon and turkey to make curry soup? Sounds like a weird combination even to me but it was actually a very wonderful combination. This soup was made from the bones of both salmon and turkey and tasted very delicious, just perfect for the freezing cold weather of -5 degrees Celsius.
I’m not too sure if I should call it madness when I bought a WHOLE salmon, first time in my life to buy such a big whole fish. To make matter worse, I bought it on a very busy day. It was fresh and cheap and I couldn’t resist buying it. Should I call that impulsive? Well, I’m not too sure, but when I got home, my stress must have gone sky high. I was too busy to handle that and it was too big for my fridge. It must be about 3 feet and weighing about 3 kg.
Finally I got an idea. It had snowed for 2 days and everywhere was covered with snow. So, I took the whole salmon & threw it out into the garden on the snow and went out. Half way I became worried. I asked my hubby whether the seagulls would take it home. He told me there are no sea gulls in winter. He sounded so convincing that I actually believed. But I still wonder. Do they hibernate in winter? When I came back in the evening, thank goodness, my salmon was still there.
Well, exhausted, tired and hungry, I actually wished I had not bought it. I struggled to fillet it. I was even more frustrated when I accidentally cut my finger by my super sharp knife….ouch! I wish there’s a fish-cleaning lesson on the net. After all was done, I needed a quick meal. I had to make use of the salmon bones. They should make a very good soup. CURRY……my brain screamed!
I cooked a big pot of curry soup knowing that everyone would love this soup because of the freezing cold weather. This dish is really simple to cook. Here’s my simple recipe to share. Just adjust the seasonings according to taste. I made it enough for 6 persons.
Bones, head and tail of one whole salmon
Bones of 2 baked turkey drumsticks
Put the salmon and turkey bones into a fairly big pot. Add enough water to cover and let it boil for some time, maybe 20 minutes under medium fire.
2T Malaysian curry paste
1C coconut cream
1 vegetable stock cube
1T fried ginger oil
salt to taste
1 bunch coriander (washed and chopped)
Add everything in Ingredients B (except coriander) after 20 minutes. Let it boil for a little while. Just before serving, add the coriander, give a quick boil and then turn off the fire.
This soup is really delicious. Just don’t add too much curry paste because it is a soup, not thick curry gravy. Every one of us just poured so much of the soup over our rice. Be back tomorrow to see our awesome simple, healthy dinner.
Do you like salmon? What is the best salmon dish that you have eaten? How would you cook salmon? Please share, add and comment in the comment box below.
Quote of the day……
”Be faithful in small things because it is in them that your strength lies.”