Orange Salmon Curry (Kerala Style)
Directions
- 1Cut the salmon into about two finger thick portions.
- 2Season the salmon with a little bit of salt and pepper.
- 3Smash shallots, ginger, and garlic together in a mortar and pestle until a little bit coarse.
- 4Heat up some coconut oil in a pan.
- 5Add the smashed shallot-ginger-garlic paste to the pan and cook for 5-6 minutes until it starts to caramelize.
- 6Add curry leaves to the pan and sauté briefly.
- 7Add turmeric powder, Kashmiri chili powder, and coriander powder to the pan, stirring to coat.
- 8Add a splash of water and bring it up to a gentle simmer, cooking for about 8 minutes. Add green chili here.
- 9Add garcinia pods (Malabar tamarind) to the curry.
- 10Add coconut milk to the curry and let it bubble gently, then simmer for another 5-6 minutes.
- 11Slide in the salmon pieces carefully so they don't break and let it simmer without letting the coconut milk coagulate for about 15 minutes.
- 12Heat up more coconut oil in a smaller pan for the tarka.
- 13Add mustard seeds to the small pan and let them pop.
- 14Add fennel seeds and fenugreek seeds to the small pan.
- 15Add finely chopped shallots and dried Kashmiri chili to the small pan.
- 16Add fresh curry leaves to the small pan and sauté until golden and fragrant.
- 17Pour the hot crackling oil (tarka) straight over the curry and stir gently if desired.
- 18Serve hot with rice.
Ingredients
- 460 g skin-on Tasmanian salmon, cut into 2-inch-thick pieces
- Salt
- pepper
- 2 shallots
- 5 garlic cloves
- 1 inch ginger
- 1 large green chilli
- 1 sprig curry leaves
- 2 tbsp coconut oil
- 0.5 tsp turmeric powder
- 1.5 tsp Kashmiri chilli powder
- 1.75 tsp coriander powder
- 1 cup water
- 100 ml coconut milk
- 3 garcinia pods (Malabar tamarind)
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 0.5 tsp fennel seeds
- 0.25 tsp fenugreek seeds
- 1 shallot, finely chopped
- 1 sprig curry leaves
- 4 dried Kashmiri chillies
Equipment
cutting boardknifebowlmortar and pestlepanspoonsmall pan
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