Coconut Salmon Curry
Ingredients
Yield: 3-4 pax
Cook time: 30 mins
Curry Paste
1.5 tsp Black Peppercorns
1 Regular Red Onion
4 Cloves Garlic
1/2 Inch Knob Ginger
1 Sprig Curry Leaves
2 Green Chilies
1 Inch Stalk of Lemongrass
1/2 tbsp Sri Lankan Curry Powder
1/4 tsp Turmeric
1/3 tbsp Chili Powder
2 tbsp Coconut Oil
Curry
460g Tasmanian Salmon Fillets, Portioned and Seasoned with Salt & Pepper
3 tbsp Coconut Oil
3/4 tsp Mustard Seeds
1/3 tsp Fenugreek Seeds
1 Sprig Curry Leaves
1/2 Cup Water
Salt to Taste
2/3 Can of Coconut Cream
1 Pandan Leaf
1/2 Tomato, Cut into Wedges
1/2 Lime, Juiced
Instructions:
1. Season salmon with salt and pepper.
2. Blend all the curry paste ingredients with a little bit of water.
3. Heat coconut oil on medium heat. Add mustard seeds, and once they start popping, add fenugreek seeds. After a few seconds, add the prepared curry paste.
4. Cook the curry paste for 3-4 minutes, stirring occasionally to avoid burning. Add some water if it starts to burn.
5. Add water, salt, and coconut cream to the pan. Stir continuously until it starts to simmer, then add the salmon.
6. Simmer for about 3 minutes, then add the pandan leaves and tomato.
7. Simmer for another 7 minutes, making sure not to let the coconut milk separate or the fish break.
8. Turn off the heat, squeeze the lime juice, and serve with steamed rice.