I had to share this recipe as it’s the easiest – and easily most delicious – curry, we’ve made in a long time. And, we are trying to extend our curry repertoire as we currently don’t have Indian or Nepalese or Thai restaurants on our doorstep. so this has been a find of a recipe.
- 2 tbsp coconut oil
- 1 onion : finely chopped
- 3 garlic cloves : crushed
- 2 tsp fresh ginger
- 2 tbsp garam masala
- 1 tsp ground cardamom
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp chilli flakes
- 1 tbsp tomato paste
- 1 can (400g/14oz) coconut milk
- 100/150 ml stock
- 500 g (1lb) salmon fillets
- olive oil
- salt & pepper to taste
1. Preheat the oven to 220°C/430°F. Slice the salmon fillets into chunks and pat dry with paper towel. Place on a sheet pan lined with parchment paper. Drizzle over the oil and season generously with salt and pepper. Place in the hot oven and roast for 5-7 minutes until the salmon is firm but not fully cooked. Remove from the oven and set aside.
2. In a large, deep pan melt the coconut oil & add the onion, cooking until soft, then add the garlic and ginger and cook for a couple of minutes.
3. Add all the spices and cook until the pan looks dry and smells aromatic, then stir the tomato paste, cooking for a couple of minutes, before pouring in the coconut milk and stock.
4. Season the sauce with salt and pepper then reduce the heat and simmer until the sauce is slightly reduced.
5. Once the sauce has reduced, add the salmon to the sauce and allow to simmer for another 5 minutes or until the salmon is just cooked but still juicy.
6. Adjust seasoning and add lemon or lime juice then garnish with fresh coriander. We served with coconut rice and naan breads – thank you British Corner Shop for my M&S order!
Pour a lovely glass of wine and enjoy! It’s delicious!