A few months ago I finally decided to do what I wanted to do for about a year. Which was make curry from scratch. After browsing many recipes I had an idea what I wanted to do. Except it meant coming up with something by borrowing from a few of those recipes. So here it is, my recipe for Salmon in Coconut Curry. I am not a professional so it is what it is. Those are fresh curry leaves I found locally and definitely worth getting if you decide to cook curry. This serves two to three people, depending on how much you want to eat.
Ingredients
1 to 2 tbs canola or other unsaturated oil, enough to cook onion
1/4th sweet onion, finely chopped
3 garlic cloves, crushed
2 tsp fresh root ginger, finely grated (can substitute ground if needed)
1 tsp ground coriander
1 1/2 tsp garam masala or curry powder (to taste so can use less or more)
1 cardamom pod crushed
8 curry leaves
1 1/2 tbsp palm sugar, cane sugar or light brown sugar
1 can low fat coconut milk (the can I used was 13.5 oz/400 ml, so something around that size)
1 lime, juice and a bit of the zest
2 to 4 pieces of salmon, around 6 oz or a little larger. Small enough to cook in 5-6 minutes
fresh corriander or thai basil as garnish (optional)
freshly steamed rice, to serve (optional)
8 curry leaves
1 1/2 tbsp palm sugar, cane sugar or light brown sugar
1 can low fat coconut milk (the can I used was 13.5 oz/400 ml, so something around that size)
1 lime, juice and a bit of the zest
2 to 4 pieces of salmon, around 6 oz or a little larger. Small enough to cook in 5-6 minutes
fresh corriander or thai basil as garnish (optional)
freshly steamed rice, to serve (optional)
Heat the oil in a heavy-bottomed saucepan over a low heat. Add the onions and fry for 15 minutes, or until soft and starting to turn golden. Add the garlic, ginger, ground coriander, garam masala or curry powder, cardamom pod and curry leaves.
Cook everything for one minute. The smell will be really nice.
Add the sugar, coconut milk, lime juice, zest and cook for 10–15 minutes, or until slightly reduced.
Add the salmon and gently poach covered for 5–6 minutes or until done.
Plate the salmon and carefully pour the curry sauce through a strainer to remove the leaves, onion and zest.
You can also add rice to your plate at this point and spoon the curry sauce onto the place. Sprinkle with garnish if you wish.
Since I am not a professional chef or recipe writer, this is just something I put together. I thought I would share it since it is January 22nd here, which is Curry Day in Japan. I've cooked this a couple of times and it turned out well. If you are not use to curry or have sensitive digestion I would suggest reducing the onion, garlic, spices and number of curry leaves. And of course if you want it hotter, add more curry powder.
Since I am not a professional chef or recipe writer, this is just something I put together. I thought I would share it since it is January 22nd here, which is Curry Day in Japan. I've cooked this a couple of times and it turned out well. If you are not use to curry or have sensitive digestion I would suggest reducing the onion, garlic, spices and number of curry leaves. And of course if you want it hotter, add more curry powder.
