Tamarind Salmon Curry

Name: Tamarind Salmon Curry
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 150 ml/5 fl oz/generous ½ cup vegetable oil; 2 tsp mustard seeds; 1 tsp cumin seeds; 1 dried red chilli; 2 tsp tamarind concentrate; ¼ tsp chilli powder; 1 tsp salt; 3 tbsp brown sugar; small bunch fresh coriander/cilantro, leaves and stalks chopped, to garnish; cooked rice, flatbreads or rice, to serve; 2 cubes frozen crushed garlic or 6 garlic cloves, crushed; 1 onion, halved and thinly sliced; 2 cubes frozen crushed ginger or 2 thumb-sized pieces fresh root ginger, peeled and grated; 600 g/1 lb 5 oz skinless salmon fillet, cut into bite-sized pieces; 400 g/14 oz canned chopped tomatoes; ½ tsp ground turmeric

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

30 Minute Mowgli

By Nisha Katona

Published 2021

About

This is my nod to the wonderment of South-Indian fish curries. To make it accessible, I brought the chilli right down in this dish, but I did want to quickly recreate that uniquely tamarind tangy wake-up call that you can only get from a golden Goan beach shack fish-curry breakfast. Yum.

Ingredients

150 ml/5 fl oz/generous ½ cup vegetable oil
2

Method

Heat 100 ml/3½ fl oz of the oil in a large pan over a high heat, then add the mustard and cumin seeds and fry, stirring, until they start to pop and turn grey. Reduce the heat to me