Updated: Sep 3, 2019
Some time ago my hubby and I discovered Rick Stein's restaurant over in Sandbanks, Dorset. As you can see from the picture, it is a fabulous setting.
We've been back quite a few times since, sometimes with family, but usually just the two of us. It is a fantastic place to chill out and enjoy truly delicious food...we love it there!
The style of decor is just perfect for the location with a fresh coastal vibe and some lovely artwork. Its atmosphere is relaxed and informal and the staff are always friendly and helpful.
But enough of this...onto the food!
One of our favourite dishes has to be the fish curry, and once experienced, it had to be repeated at home, so, I headed off to the kitchen to create my version.
I'm under no illusion that it's anything comparable to theirs in reality, but Floss tasted it and declared it 'better than Ricky's!' so that is how it is referred to at home, now and forever...
Fish Curry (Keto Friendly)
One tablespoon coconut oil
One tablespoon butter
One fillet basa, or any white fish, cut into bite-sized chunks
Third of a pack of frozen prawns, defrosted
200g tinned toms or two diced fresh tomatoes
One red pepper diced
Six large button mushrooms chopped
Two fat green chillies chopped small
One red bird's eye chilli chopped small
(Careful not to touch these bad boys...they burn! I usually hold the stalk of a chilli then snip with kitchen scissors, no problem with the juices then.)
Two tablespoons medium curry powder
Lemon juice to taste
Two large spoonfuls of creme fraiche
Heat the oil and butter and add the red pepper, mushrooms, garlic and chillies, cook gently over a medium heat.
Add the curry spices letting them toast for a moment or two before adding the tomatoes, stir well, simmer very gently until the spices are mellow with no trace of rawness left.
The creme fraiche is next to go in, and once you've added this and combined it thoroughly with the tomatoey base, taste for seasoning and depending on your spice mix you may want to add some salt at this point; then add a tablespoon or so of lemon juice.
The white fish is added next, let it cook briefly on a medium heat, until it is opaque and will flake if you gently test it with a fork.
Tip in the prawns and let them heat through thoroughly.
Finally, check the flavour and adjust the seasoning if necessary.
Serve with green beans.
None of this takes very much time at all, and the fresher it is, the more delicious, so don't start to cook the sauce too far ahead of when you are planning to serve your meal.
Made with love