Kerala Salmon Curry
Karen ChanIngredients:
Serves: 2
- 200g Safcol Salmon in Springwater
- 1 tbsp oil
- Seed mix
- ¼ tsp mustard seeds
- ¼ tsp fenugreek seeds
- ¼ tsp cumin seeds
- 2 stalks curry leaves
- 1 tsp minced garlic
- 2 tsp minced ginger
- 1 green chili, split lengthwise
- 2 tbsp of your favourite curry powder mixed with 1/4 cup water
- 1 tbsp tomato paste
- Juice of half lime
- ¼ cup coconut milk
- Salt to taste
- Fresh coriander for garnish
- Naan bread for serving
Method:
- In a hot pan on medium heat, add the oil and seeds. When the mustard seeds start to pop, lower the heat and add curry leaves, garlic and ginger. Fry until fragrant.
- Add the chili, curry paste and tomato paste and cook for 2 minutes.
- Add in salmon and springwater, lime juice and coconut milk and bring to a boil. Season to taste.
- Garnish with coriander leaves and serve with naan bread for a light meal or as a complementary dish at a main meal.
Our friends at Wine Selectors suggest pairing this dish with a Rose.
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