Recipe by Sackville
This is a lovely curry-like recipe but the beauty of this dish is that it doesn't use any exotic and hard to find ingredients. It also opens itself up to substitutions. You can adjust the spices to your taste and might like to try jumbo shrimp instead of salmon. I have also used cooked salmon in this recipe, just add it right at the end of cooking and reduce the overall simmering time accordingly.
- 2 salmon fillets, cut into strips
- 1 teaspoon salt
- 1 tablespoon turmeric
- 1 onion, finely chopped
- 1 -2 small red chile, chopped
- 3 cm fresh ginger, grated
- 2 garlic cloves, grated
- 1 teaspoon ground cardamom or 12 cardamom pods
- 1 teaspoon ground cloves
- 1 teaspoon garam masala
- 1 teaspoon ground cinnamon or 5 cm cinnamon sticks
- 50 g butter or 1 tablespoon olive oil
- 400 g coconut milk (I use low-fat)
- lemon juice, to taste
- fresh coriander leaves, for garnish
- cooked rice (basmati is best)
Directions See How It's Made
- Mix the turmeric and salt in a bowl and roll the fish in the mixture.
- Leave to sit while you make the sauce.
- If using cardamom pods or whole cloves, crush to a fine dust.
- Melt the butter or oil in a frying pan and add onion, garlic, ginger and spices (except cinnamon stick, if using), cooking gently for 2-3 minutes until onion starts to soften.
- Add the coconut milk and cinnamon stick, simmering gently until thick (8-10 minutes).
- Taste and adjust with lemon juice.
- You can let the dish sit for up to 15 minutes at this point if you want to delay dinner a bit.
- Add the fish to the sauce, gently stirring it to loosen the turmeric and cover the fish.
- Cook for 10 minutes over a medium heat or until the salmon is just cooked.
- Garnish with coriander and serve over rice or, if you prefer, very thin, cooked Asian noodles.