My weekly meal plan {Tamarind Fish Curry + Firecracker Shrimp Bowtie pasta}

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by Debra Dane on November 14, 2011

in Home Life

Menu planning is one of the key tools available to create an organised household.  It will save you time, money and stress amongst other benefits.  If you are not currently meal planning, but are interested, I suggest you check out my post about how to find the right meal plan system for you.

Menu from the previous week: November 7-13, 2011

Monday: Eggplant pasta sauce (photo above) from freezer stash

tamarind Fish Curry

Tuesday: Tamarind Fish Curry (photo above, recipe below) – one of my favourite seafood curries, made with salmon,  it is tangy and light and full of flavour.

Moroccan Vegetable Stew

Wednesday: Moroccan Vegetable Stew with Minty couscous (photo above)- was a new recipe and I did not love it, deciding whether to even try again.

Firecracker bowtie shrimp pasta

Thursday: Firecracker Shrimp Bowtie Pasta  (photo above, recipe below) one of my favourite simple pasta dishes, delivers loads of flavour and spice.

Friday: Fritatta style Omelette with mushrooms, onion and tomatoes as too hot to really cook.

Saturday: School function – ate dips, cheeses, olives, chicken etc

Sunday: family meal – home made battered fish (photo above) with fresh tartare sauce, mashed potatoes, enormous salad of fresh vegetables and mint followed by homemade chocolate chip ice cream.

 

Featured recipes:

Tamarind Fish Curry – I am not sure what cookbook I photocopied this from so shout out if you recognize it. It serves 4 so we usually cut this in half.

700g salmon fillets, skinned

1tsp sea salt

1 onion, peeled

2 TBS vegetable oil

1 garlic clove, crushed

2cm knob of ginger, peeled and grated

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground turmeric

2 small red chillies, sliced (forgot this time so used chilli flakes)

1 TBS tamarind concentrate (available in the Asian food aisle of most grocery stores)

1 TBS tomato puree (paste)

400ml coconut milk

1 tsp sugar torn coriander (cilantro) leaves to finish

Cut the salmon into bite suized chunks. Rub with 1/2 tsp salt and set aside.

Halve and finely slice the onion. Heat the oil in a heavy based pan and fry the onion until soft but not coloured.. Add the garlic and ginger, and fry for 1 minute, stirring.

Add the ground coriander, cumin, turmeric and chillies, stirring well until fragrant. Add the tamarind, tomato puree, coconut milk and 200ml water, 1/2 tsp salt and the sugar, and heat gently, stirring. Simmer, uncovered, for about 10 minutes. taste and adjust for tamarind and chilli.

Add the fish and simmer for 5 minutes or until cooked. Scater with coriander and serve with steamed rice.

 

Firecracker Bowtie shrimp - adapted from Meal Planning 101 to grams and serving 2 people. This is a very flexible recipe so adjust amounts to your tastes. 

400g shrimp / prawns
200g snow peas
1 tomato, deseeded and chopped
2 tbsp jarred pesto
A good drizzle of olive oil
1 lb bowtie pasta
1/4 tsp garlic powder (or less) or we add fresh garlic
1/4 tsp dried red chili flakes
Salt and pepper

Get your shrimp running under cold water in a colander for 5 minutes to defrost them. Also put on a big pot of water and salt it for your pasta.

While you are waiting for your shrimp to defrost and water to boil, you can start de-stringing your pea pods and then cut them in half.

De-seed your tomato and roughly chop.

Put your pasta in the boiling water. If needed, de-shell the shrimp once they are defrosted as well as remove the tail.

Put a frying pan on medium-high heat with a splash of olive oil. Once the pan is nice and hot, throw in your shrimp and season with salt, pepper, chili flakes and garlic powder/ garlic. They should really only take 1 to 2 minutes to cook. You just want them to have barely turned pink.

Remove them from the pan onto a plate and add your pea pods to the frying pan. Sauté for 2 to 3 minutes and then add the tomato and sauté for another 1 or 2 minutes. You can then turn off the heat, add the pesto, a good healthy dose of olive oil and your shrimp.
Once the pasta has cooked to al dente, drain and add the veggie/shrimp/olive oil sauce  and sprinkle with a bit of parmesan.

 

 

 

Do you have a favourite recipe that you think I should try?  Link to a recipe in the comments or send it to me via my contact page.  If I try it and like it you may find your recipe (and you/your blog) featured in a future meal planning post.

 

 

Find your simple,

Deb

I will be linking to organizing junkie http://orgjunkie.com/blog later today where you can find 200+ examples of meal plans each week.

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{ 2 comments… read them below or add one }

Sonia @ Life Love and Hiccups November 15, 2011 at 9:47 pm

You do it to me every time Deb – make me drool all over the keyboard. How do you find time to make all these gorgeous dishes? Seriously? xxx
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Debra Dane November 15, 2011 at 9:55 pm

LOL Mr HLS does a large part of the cooking these days and until just this minute I had not realised I had asked him to cook every day this last week. All I did was reheat the sauce for Monday’s dinner. Every other night when he got home I asked if he would mind…Note to self – pick up the slack again (poor hubby)
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