Coconut & Tamarind Salmon Curry with Mustard Seeds

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Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

The coconut-based curries of the south are lush with fresh seafood and chillies. They’re the kind of dishes that linger in your mind after your travels. This one is very quick to make and puts an exotic dinner on the table in less than 20 minutes. Try the same creamy base with chicken or chunks of fresh fish for a light and easy meal.

Ingredients

  • 2 tablespoons desiccated (shredded) coconut
  • tablespoons vegetable oil
  • 1

Method

Preheat the oven to 160°C (315°F) or 140°C (275°F) fan forced. Spread the coconut on a baking tray and toast for 3-4 minutes or until the edges turn golden. Remove and transfer to a bowl.

Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion, garlic, c