Simple Salmon Curry
I love to whip this up whenever I have access to fresh salmon. It is my easiest, quickest and tastiest curry recipe and works brilliantly with fish. It is best served with basmati rice, and I guarantee no leftovers!
Cooking Time: 30 minutes
- 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)
- 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.
- Add the tomato and fry for further 5 minutes until mixture thickens and oil separates from the tomato/onions.
- Add garlic and ginger paste, mustard seeds, the 20 curry leaves and chilli. Fry for 2 minutes until fragrant.
- 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.
- Pour in the coconut milk and stir well to ensure no paste lumps.
- Add salt to taste.
- Bring to the boil and add the salmon. Reduce heat to low and simmer for 5 minutes, covered.
- Shut the heat and leave for further 5 minutes with lid closed.
- 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.
- Divide among 4 servings of basmati rice and garnish with freshly chopped coriander.
This curry base also works well with trout and prawns.