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Salmon curry

January 20, 2010

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Serves 4

1 tablespoon tamarind pulp
3 tablespoons hot water
2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
10 curry leaves
Pinch of fenugreek seeds
1 large onion, chopped
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1 teaspoon ground coriander
2 tomatoes, chopped
Sea salt, to taste
1 cup cold water
1 1/2 pounds skinless, boneless white fish or salmon, cut into 1 1/2-inch pieces
1/2 can (about 7 ounces) coconut milk
Cooked rice (for serving)
1. In a small heatproof bowl, combine the tamarind pulp and hot water. With a teaspoon, break up the tamarind and set aside for 15 to 20 minutes or until softened. Push the mixture through a sieve to extract 3 tablespoons of tamarind-flavored liquid. Discard any seeds and fibers.

2. In a large saucepan, heat the oil over medium heat. Add the mustard seeds. When they start to pop, add the curry leaves and fenugreek seeds. Cook, stirring, for 1 minute or until golden. Add the onion and cook over medium-low heat, stirring occasionally, for 10 minutes.

3. Add the turmeric, chili powder, and coriander. Cook, stirring, for 1 minute. Add the tomatoes and salt. Cook 2 minutes, stirring constantly.

4. Stir in the tamarind liquid and the cold water. Slowly bring to a boil. Lower the heat, add the salmon, and simmer for 5 minutes or until the fish is cooked through.

5. Add the coconut milk and simmer for 2 minutes until it is hot and the sauce thickens slightly. Serve with rice. Adapted from “Simple Ways to Success: Indian’’