Salmon Curry

Name: Salmon Curry
Yield: Serves 6
Cuisine: India
Ingredients: ½ teaspoon ground turmeric; 3 tablespoons oil; 1 teaspoon mustard seeds; ¼ teaspoon garam masala; 1 tablespoon cumin seeds; 1 teaspoon coriander seeds; 6 dried chillies; 125 ml (½ cup) tamarind purée; 3 tablespoons coconut milk powder or coconut cream; 6 green chillies, chopped; 5 cm (2 inch) piece of ginger, grated; 2 onions, finely chopped; 8 garlic cloves, chopped; 1 onion, finely sliced; 1 ripe tomato, chopped; 1 kg (2 lb 4 oz) salmon cutlets

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

There are several stages to the making of this goan-style dish and it takes a little time to prepare the spices and the sauce. The end result is a dry type of curry with a fairly thick sauce that works well with the rich flesh of the salmon cutlets.

Ingredients

Spice Mix

6 dried chillies
1 tablespoon cumin seeds
1 teaspoon

Asia
India
Fish course
Stew
Pescatarian
Spicy
Gluten-free

Method

Prepare the spice mix by grinding the chillies, cumin, coriander and mustard seeds to a fine powder using a spice grinder or pestle and mortar, then mixing with the garam masala and turmeric.

Heat the oil over low heat in a heavy-based frying pan large enough to hold the pieces of fish in a single layer. Add the sliced onion and fry until golden. Add the tomato, chopped onion, garlic, g