Salmon Curry
A fantastically-flavourful salmon dish!
Servings Prep Time
2servings 30minutes
Cook Time Passive Time
35minutes 2hours
Servings Prep Time
2servings 30minutes
Cook Time Passive Time
35minutes 2hours
Ingredients
Spice blend
Fish marinade
Cooking ingredients
Instructions
Spice blend
  1. Toast the coriander seeds, cinnamon stick, dried chili, mustard seeds, cloves, cardamom and allspice until the mustard seeds start to pop. In order to do this properly, it is critical to preheat the cast iron pan to 148ºC (300ºF) before putting spices in the pan. Move the pan in a circular motion to allow spice seeds to roll and avoid burning. Manually turn larger flat sided pieces of serrano chili and cinnamon stick. Transfer spices in a small bowl and let cool for 2-3 minutes.
  2. Put the spices into a coffee grinder along with brown sugar, salt and citric acid. Grind to a fine powder and store in a small jar.
Fish Marinade
  1. In a small bowl, stir to combine spice blend with garlic and oil. Coat the salmon with marinade on both sides, cover with plastic wrap and refrigerate for 1-4 hours.
Procedure
  1. In a medium size pan, add oil and over medium heat ( 5 out of 10 ) fry onions until translucent, about 3 minutes.
  2. Add cumin seeds, green chili and ginger. Stir frequently and cook for another 3 minutes.
  3. Add bay leaf and spice blend, cook for 30 seconds stirring constantly. Add tomato purée and reduce the heat to medium low (4 out of 10) or lower. You want to have it simmering and not boiling. Cook for another 10 minutes or until masala thickens up. Stir frequently to prevent burning.
  4. Reduce heat to low (3 out of 10) and place salmon fillet on top of the masala. Put the lid on and cook for 6 minutes.
  5. Carefully turn the salmon fillet over with a wide spatula so it does not fall apart, cover and continue cooking for another 3 minutes. Gently remove salmon to plate and carefully scrape off any chunks of spice or onions that are holding on to the salmon. If you don’t these will turn bitter after broiling. Note: depending on thickness of a salmon fillet these cooking times might be longer (thick fillet) or shorter (thin fillet).
  6. Increase the heat to medium (5 out of 10)and add coconut cream. Cook only for 2 minutes and stir constantly, bringing it to simmer. Don’t boil it or coconut cream will separate.
  7. Pass the sauce through a sieve and rub to get as much through as possible.
  8. Broil the salmon filet until golden on the top.
  9. Brush with melted butter and sprinkle with a little lemon juice. Garnish with fresh cilantro.