Coconut & Tamarind Salmon Curry with Mustard Seeds

Name: Coconut & Tamarind Salmon Curry with Mustard Seeds
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 400 ml (14 fl oz) tin coconut milk; Steamed basmati rice and chopped coriander (cilantro) leaves, to serve; 1 thumb-size green chilli, seeded and sliced; 3 cm (1¼ inch) piece ginger, finely chopped; 2 garlic cloves, finely chopped; 2 teaspoons black mustard seeds; 100 g (3½ oz) tamarind purée; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 2 teaspoons ground cumin; 500 g (1 lb 2 oz) skinless salmon fillet (pinbones removed), barramundi cod or halibut, cut into 6 cm (2½ inch) pieces; 1 tablespoon tomato paste (concentrated purée); 1½ tablespoons vegetable oil; 2 tablespoons desiccated (shredded) coconut; 10 curry leaves (optional); 1 large onion, halved and thinly sliced into half moons

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
1½ tablespoons vegetable oil
1

Asia
India
Main course
Pescatarian
Gluten-free

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