Prep 30 mins
Cook 30 mins
Every time I serve this it gets eaten up. The Squash and Salmon look lovely together and this is one of my all time Favourite dishes to prepare - and eat! You really need fresh salmon and sockeye is absolutely the best to make this with.
- 30 ml oil
- 15 ml mustard seeds
- 1⁄2 kg fresh salmon, boneless and skinned, cut into chunks (but save the skin!)
- 1 large onion, cut into strips
- 2 garlic cloves, chopped
- 1 large yellow bell pepper, cut into strips
- 1 medium butternut squash, cut into 1 inch cubes
- 1 (398 ml) can coconut milk
- 1 liter chicken stock
- 1 piece lemongrass, bruised with back of knife (whacked and bruised but not hacked to pieces)
- 15 ml fish sauce
- 30 ml curry paste (if you like more have fun!)
- 5 ml salt, to taste
- In a heavy pot heat up oil and put in mustard seeds and cover the pot until they pop like popcorn (that makes them taste nutty).
- Toss in the onions, bell pepper, and garlic and sautee until slightly soft.
- Toss in the Squash.
- Add in the can of coconut milk, the chicken stock, the fish sauce, the lemongrass and the curry paste.
- Bring to a boil turn down heat and simmer/cook until the squash JUST starts to fall apart (about 15-20 minutes).
- Remove the lemongrass.
- Stir the pot and taste then add salt if needed, bring heat back up to a simmer.
- Place the salmon in the pot, but not in one big heap, but so the pieces are all laying on top evenly.
- Cover the pot and turn off the heat.
- Let stand for at least 5 minutes and check to see if the salmon is done (it doesn't have to have been cooked to death; salmon is moist and lovely at about 'medium').
- Serve over Rice (basmati is nice).
- You can cook the salmon skin in a hot skillet and munch on it later-- mmmmm.
Really tasty and interesting, one of the best curries I've ever had.
My wife and I loved this but unfortunately it didn't appeal to my son