Having had a busy week at work, my girlfriend decided she would try something new from my new curry book as a treat for me. We had some Salmon fillets in the fridge so she chose this goan fish curry for us. I had had a monkfish korai in recent weeks so I wanted to see how this compared as I don’t get to have many fish curries. I was seriously surprised at how well salmon goes with all the indian spices and coconut milk. I found it so much lighter than the monkfish and it didn’t leave us feeling over-full afterwards. I have to say this is definitely my favourite fish curry to date. There was nothing left in the pan afterwards. I’m already looking forward to having this again!
This is what the book said about it…
“Goa is well known for its fish and shellfish dishes, which are usually cooked in coconut milk. For this dish salmon has been chosen because its firm flesh lends itself well to curry dishes and takes on the flavours of all the spices.”
Source: Curry Bible – Mridula Baljekar
2-4 Skinless Salmon fillets
1 tsp Salt
1 tbsp Lemon juice
3 tbsp Sunflower oil
1 Onion, finely chopped
2 tsp Garlic purée
2 tsp Ginger purée
½ tsp Ground Turmeric
1 tsp Ground Coriander
½ tsp Ground Cumin
½-1 tsp Chilli Powder
9 floz/250 ml Coconut Milk
2-3 fresh Green Chillies, sliced
2 tbsp Cider Vinegar
1 Cut each salmon fillet in half, place on a plate and sprinkle with half the salt and all of the lemon juice and rub in. Cover and leave to marinate in the fridge for 15-20 minutes.
2 Heat the oil in a frying pan over a medium heat, add the onion and cook for 8-9 minutes until a pale golden colour.
3 Add the garlic and ginger purées and cook, stirring, for 1 minute, then add the turmeric, ground coriander, cumin, chilli powder and cook, stirring, for 1 minute.
4 Add the coconut milk, chillies and vinegar, then the remaining salt , stir well and simmer, uncovered, for 6-8 minutes.
5 Add the fish and cook gently for 5-6 minutes. Stir in the fresh coriander and remove from the heat.
Serve immediately with cooked basmati rice.