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Thursday, April 7, 2011

Salmon and Tamarind Curry

I learned about this recipe at a potluck from a South Indian guy. The flavor was amazing, and a hit at the party.

For Ervin
Salmon, steak or fillet
1 onion
2 tbsp cooking oil
Garlic, crushed or minced
2cm (about 1 inch) ginger, peeled and grated
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
2 small red chillies, sliced
1 tsp tamarind concentrate
1 tbsp tomato purée
400 ml coconut milk
200 ml water
1 tsp sugar
Curry leaves
Coriander leaves/cilantro, to garnish

1. Thaw the salmon in a microwave based on weight (I prefer thawing in cold water or fresh fish), sprinkle salt and set aside.

2. Finely chop the onion. Heat the oil in a heavy-based pan and fry the onion. Add the garlic and ginger and fry further, stirring all the time. Can add cumin seeds here. Go easy on the cumin powder then.

3. Turn the heat down low, sprinkle over the ground coriander, cumin, turmeric and chillies, and stir continuously until the spices give off a warm, toasted aroma - about a minute.

4. Add the tamarind, tomato puree, coconut milk, water, the remaining salt, and the sugar. Simmer the curry, uncovered, for about 10 minutes before tasting. If you feel the curry needs it, add a touch more tamarind and chilli.

5. Add the fish to the pan and simmer for 5 minutes, or until cooked. The fish should flake easily when it's ready. Garnish with coriander leaves/cilantro, and serve with steamed rice

* Can make a version w/o the coconut milk too.

*Go easy on the tamarind concentrate if you are cooking it for the first time. Add a little water to 1 tsp concentrate and whisk it well for better consistency in the gravy.

*You can try baked salmon with tamarind glaze too. Less fuss, healthier. 

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