Serves 4

Cooking Time: 30 minutes

Ingredients

• 1 brown onion, finely chopped
• 3 tbl coconut oil/ghee, for frying
• 2 medium tomatoes, finely diced
• 3 tsp ginger and garlic paste
• 2 tsp mustard seeds
• 20 curry leaves
• 1 hot chilli, finely slice
• 2 heaped tsp Kashmiri chilli powder
• 2 tsp turmeric powder
• ½ tsp cumin powder
• ½ tsp coriander powder
• 1 x 400g can coconut milk
• 450g salmon, deboned and chopped in large cubes
• 1-2 tsp salt, to taste
• 1 extra tbl coconut oil/ghee (for tempering)
• 10 extra curry leaves (for tempering)
• Handful chopped coriander for garnish (thoroughly washed before chopping)

Method

1. Fry the onion on medium heat in coconut oil/ghee until golden brown in a medium pot. This will take around 5 – 7 minutes. TIP – If the onion looks like it’s starting to burn, add a splash of water and continue frying. This will hydrate the onion while assisting caramelisation. If the onion still looks dry, add a bit more oil/ghee.
2. Add the tomato and fry for further 5 minutes until mixture thickens and oil separates from the tomato/onions.
3. Add garlic and ginger paste, mustard seeds, the 20 curry leaves and chilli. Fry for 2 minutes until fragrant.
4. Add the chilli powder, turmeric, cumin powder, coriander powders. Stir well and fry for further 2 minutes to roast the masalas. The mixture should now resemble a paste.
5. Pour in the coconut milk and stir well to ensure no paste lumps.
6. Add salt to taste.
7. Bring to the boil and add the salmon. Reduce heat to low and simmer for 5 minutes, covered.
8. Shut the heat and leave for further 5 minutes with lid closed.
9. Heat the extra oil for tempering on high heat in a small pan. Add the 10 extra curry leaves and leave for a few seconds until they start to splutter. Pour immediately (and carefully) on to the curry and stir through.
10. Divide among 4 servings of basmati rice and garnish with freshly chopped coriander.

This curry base also works well with trout and prawns.

Enjoy! GPW