Sri Lankan Salmon Curry

Stuff

Sri Lankan Curry Powder

  • 2 ½ tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 ½ tablespoon fennel seeds
  • ½ teaspoon fenugreek seeds
  • 3 cm cinnamon stick
  • 3 x cloves
  • 2 x cardamom pods
  • 6 x black peppercorns
  • Gently dry roast all spices (low-medium fry pan – 2 – 3 minutes).
  • Grind all the spices together in a mortar & pestle to a fine powder (don’t be tempted to leave grainy)

The curry powder can be stored in an air tight container for a month or so

Salmon Curry

  • Approx 50 g of tamarind liquid (50g tamarind – 50 ml boiling water – 20 minutes – push thru sieve)
  • 2 tablespoons sunflower or canola oil
  • 1 large onion, medium/fine chopped
  • 4 garlic cloves, fine chopped
  • 20 or so curry leaves – more if you like. Course chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon chilli powder – more if you want hotter
  • 2 medium sized vine ripened tomatoes (approx 100 g), seeds removed and chopped
  • 1-2 tablespoon tomato paste – depending how rich tomato you want it
  • 400 ml can coconut milk
  • 1 teaspoon salt
  • 400 – 800 g salmon, skin removed and diced to 2 cm chunks (bite size)

Method

  • Heat oil – fry onions, garlic & curry leaves over medium heat until onion soft (not brown).
  • Add the turmeric, chilli powder and 2 tablespoons of the Sri Lankan Curry powder.
  • Fry for 2 minutes.
  • Add the tamarind liquid, tomatoes, tomato paste, coconut milk and salt.
  • Gently simmer for 15 minutes.
  • Add the salmon chunks and gently mix into the sauce to ensure coated.
  • Gently simmer for 5 minutes.
  • Remove from heat, cover pan and let rest for 15 to 30 minutes.
  • Season to taste with salt and pepper.

Serve

  • Serve over steamed basmati rice or in a bowl as a chunky “soup”

Quantity

  • 800 g salmon – serves 4 people
  • 400 g salmon – serves 2 people (with lots of sauce)

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