- Preheat the oven to 220°C. In a large, deep pan set over medium heat, melt the butter and add the onion. Cook for a few minutes until soft and translucent. Add the garlic and ginger and cook for 30 seconds. Add all the spices and cook for a minute until the pan looks dry and smells aromatic. Stir the tomato paste in and cook for another minute then pour in the coconut milk and stock. Season the sauce with salt and pepper then reduce the heat and allow to simmer for 10 minutes until the sauce is slightly reduced. Slice the salmon fillet into the bite-size 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 a hot oven and allow to roast for 5-7 minutes until the salmon is firm but not fully cooked. Remove from the oven and set aside. Once the sauce has reduced slightly, add the salmon to the sauce and allow to simmer for another 5 minutes until the salmon is just cooked but still juicy. Adjust seasoning and add lemon or lime juice then garnish with fresh coriander. Serve with rice, naan bread or roti.
Salmon curry
#myrecipe
By Chandana Guptha
Jan, 27th
567
Servings
4 persons
Cook Time
30 minutes
Ingredients
13
- 15
Ingredients
- Onion
- Ginger garlic
- Garam masala
- Cardamom
- Turmeric powder
- Corinader powder
- Paprika
- Salt
- Black pepper
- Coconut milk
- Tomato
- Stock
- Salmon
- Oil
- Salt
