I started to like Panang Curry after several times having Thai Chicken Panang Curry I bought from the supermarket. It has mild curry taste with a delicious hint of sweetness.

Then I was trying to make it myself using salmon in stead of chicken. Thanks to my friend Aga who helped me buying the Panang Curry Paste all the way from Helsinki. I just need some coconut milk, fish/meat, brown sugar or palm sugar and some kaffir limes leaves in addition to the paste. It took me only 15 minutes and my curry was ready. Great isn’t it

That’s all for the curry side. I can’t really embed any recipe for this since it could be different instruction for different curry paste.

Anyway… I just wanted to share some pictures of this antique camera Agfa I Sinar produced in 1960′s… my husband bought it from one of the second hand shop in Kuopio for a very very reasonable price. Sometimes it’s cool to have something which is very old and not anymore available in the market. Not even the film for the pictures

As a collection, it is worth buying I think. I somehow have a feeling that my husband will try to find a new ‘friend’ for this lonely little Agfa very soon. hmmm… let’s see 

Salmon and trout are always confusing me in which ways they really differ. Most of the time, I could only see huge salmon fillet and small whole trout. Or maybe I just didn’t understand the Finnish language written on the cards in the market…

Anyway, I love the taste of both fishes and they are really easy to cook

One of my husband’s favourite, is this crispy deep fried salmon! I made this for such an easy and quick way to prepare our dinner yesterday… the way I like all the time

Deep Fried Salmon Recipe

• salmon fillet-cut (you can also use trout)
• 1 cup corn flour (you can also use 1/2 cup corn flour + 1/2 cup glutinous rice flour)
• garlic powder
• Salt
• ground black pepper
• ground white pepper
• 1 egg lightly beaten (or milk)
• oil for deep frying

1. In a bowl, mix corn flour, black pepper, white pepper, garlic powder and salt.
2. Sprinkle a bit of salt, white pepper, black pepper, garlic powder and salt on the fish. Mix them through.
3. Heat up quite an amount of oil for the deep frying.
4. Dip the fish in the beaten egg/milk and transfer them to the flour mixture. Coat the fish well with the flour mixture.
5. Fry the fish in the hot oil until golden and crispy.
6. Done