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.
Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion, garlic, chilli and ginger and season with salt and freshly ground black pepper.
Just before serving, add the salmon pieces and curry leaves, if using. Cook for 3-4 minutes or until just cooked to your liking. Serve with steamed basmati rice and chopped coriander.
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