Salmon curry with coconut milk

🐠This is a typical style of cooking a Sri Lankan salmon or tuna curry. In Sri Lanka, they tend to use a roasted curry powder version, but it still works fine with normal curry powder, which is what I'm going to use.

Ingredients

salmon - 4 pieces (450-500g approx.)
1/2 large onion
3-4 garlic cloves

1/2 tomato
1 green chili (or less, depends on preference)
a few curry leaves (or bay leaf)
coconut milk (3/4 of a 400ml tin is sufficient, but you can use the whole tin if you prefer more sauce!)
1 large tablespoon curry powder
red chili powder - I only add 1/4 teaspoon, but you can add more or less!
1/4 teaspoon turmeric powder
sunflower oil (or olive oil)
salt, pepper
a bit of fresh ginger (optional)

If you live in the US or UK, try to buy the spices in an Asian shop if possible, as it will make the flavours more authentic. Contact me if you live in Spain and I can tell you where to buy these. If there are no Asian shops nearby, you can try a herbal shop or online.

You can use coconut milk tins (400ml), they usually come from Thailand.

1. Marinate the salmon with the curry, chili and turmeric powders, along with some salt and pepper.

2.Peel the onion, garlic and ginger,

3. Slice the onion and crush the garlic, ginger and green chili.

4. Heat some oil in a frying pan, and add the onion, garlic, ginger, green chillies and curry leaves along with the salmon and cook on a medium-high heat for 10 minutes.

5. During these 10 minutes, add some sliced tomatoes, and flip the salmon pieces so that both sides get cooked evenly.

6. Add the coconut milk and cook for a further 10 minutues approximately, reducing the heat to medium towards the end if necessary.

7. Taste and adjust salt if needed.

8. Serve warm with rice or any type of bread.

with the kale dish!

Comments

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