A beautiful, subtle salmon dish using the milder Indian spices, sweetened with tomatoes and coconut milk. You will love it and the sauce complements the salmon beautifully.
Recipe by The Gangotra family from Family Cooking Showdown on the BBC.
Serves 4
3 tbsp vegetable oil
2 large onions, finely chopped
4 large garlic cloves, crushed
5cm/2inch fresh root ginger, finely grated
1 heaped tsp ground coriander, freshly ground from seeds, if possible
2 heaped tsp garam masala
10 curry leaves, dried are fine if you can’t find fresh but don’t omit them. (I bought mine on Amazon)
3 tbsp palm sugar (available from Asian grocers) or light brown sugar
400g/15oz can full-fat coconut milk
3 large limes, juice only
5 good-sized vine-ripened tomatoes, chopped and blended
700g/1lb 9oz skinless salmon fillet, cut into 2cm/¾in-wide finger-length pieces
3 tbsp grated creamed coconut, to garnish (optional, bug you can buy this on Amazon and keep in the fridge)
handful fresh cilantro, chopped, to garnish
freshly steamed basmati rice, to serve
Heat the oil in a heavy-bottomed saucepan over a low heat. Add the onions and fry for 15 minutes, or until soft and starting to turn golden.
Add the garlic, ginger, ground coriander, garam masala and curry leaves and cook for 1 minute. Add the palm sugar, coconut milk, lime juice and blended tomatoes and cook for 10–15 minutes, or until slightly reduced.
Add the salmon and gently poach for 5–6 minutes.
Serve with steamed basmati rice if desired, garnished with coconut cream and fresh cilantro.