Salmon curry

Salmon curryTried this for the first time tonight and it was lush and easy peasy to cook, just a series of steps to follow. Nothing technical. Took abut 25 minutes start to finish.

  1. Heat tablespoon of oil (I used Rice Bran oil Рhigh in Vit E Got it from Tesco, but Asda sell it too.  Vegetable oil or coconut oil will do too.
  2. Add quarter tsp of mustard seeds Once they start to pop – and these buggers go so have a tea towel at the ready to cover the pan! – add pinch of fenugreek and 10 curry leaves. Stir for a minute
  3. Add chopped onion and cook for about 10 minutes til golden
  4. Add spices – 1/4 tsp of turmeric, chilli powder and 1 tsp of powdered coriander. Stir fry for two mins, medium heat
  5. Add three chopped toms and some raw sea salt to taste and stir fry for about 2 mins
  6. Add three tablespoons of tamarind ( I just used the paste dissolved in 200 mls of water) bring to boil slowly. But you can use the block and follow the instructions.
  7. Add salmon fillet, skin off, chopped into chunks and simmer on low heat until almost cooked. (about 5mins)
  8. Add 200 mls of coconut milk and simmer over low heat for two mins
  9. Serve immediately with brown rice or quinoa. Sprinkle fresh chilli over the top if you like it spicy.
  10. Make mmmmmm noises while eating!
By | 2018-06-20T13:47:23+00:00 March 14th, 2013|Dinner, Lunch|