really nice southern salmon curry

really nice southern salmon curry
 
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This recipe was uploaded
by youngchef212

 
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Ingredients

Ingredients
Method
 
  • For the paste:
  • 2 tsp.: cumin seeds
  • 1 tsp.: coriander seeds .
  • 1 tsp.: fennel seeds
  • Half a tsp.: caraway seeds
  • Half a tsp.: mustard seeds
  • 1 tsp.: turmeric
  • A few cloves
  • 1 tsp.: ground ginger
  • Half a tsp.: paprika
  • A few cardamom pods
  • Olive oil
  • Raisins and orange wedges.
  • For the curry:
  • 400ml coconut milk
  • 1: onion, finely chopped
  • 5: cherry tomatoes, halved
  • 1: tin of chickpeas
  • 4 small salmon fillets
  • 1: sweet potato, 1cm dice
  • 1: potato, 1cm dice
  • Handful: frozen peas
  • For the rice:
  • 1 cup: basmati rice
  • 2 cups: cold water
  • Juice of half a lemon
1: First bash up the spices in a pestle and mortar to a rustic powder. Add the oil and mix to a paste. 2: pop the fish on a baking tray. Drizzle over a table spoon of olive oil. Bake for 20 minutes in a
Preheated oven at 180 degrees till cooked through.
3: fry the onion in a pan with a table spoon of olive oil till soft. Add the paste and fry for a minute.
add the coconut milk and stir till blended
4: add the potatoes, tomatoes,frozen peas and sweet potatoes. Simmer with a lid for 15 minutes.
5: put the rice and water in a pan. Bring to the boil with a lid on. Then simmer for 10 minutes till all the moisture is absorbed. Squeeze over the lemon.
6: meanwhile take the fish out of the oven, allow to cool slightly. Then flake the fish into large chunks.
7: add the fish and chick peas to the curry and bring to the table with the rice, and serve with yogurt, pompadoms, raisans and orange wedges.

really nice southern salmon curry

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This recipe was uploaded by youngchef212

 
 
it's curry time and this simple authentic southern india curry is a real winner.

Method


1: First bash up the spices in a pestle and mortar to a rustic powder. Add the oil and mix to a paste. 2: pop the fish on a baking tray. Drizzle over a table spoon of olive oil. Bake for 20 minutes in a
Preheated oven at 180 degrees till cooked through.
3: fry the onion in a pan with a table spoon of olive oil till soft. Add the paste and fry for a minute.
add the coconut milk and stir till blended
4: add the potatoes, tomatoes,frozen peas and sweet potatoes. Simmer with a lid for 15 minutes.
5: put the rice and water in a pan. Bring to the boil with a lid on. Then simmer for 10 minutes till all the moisture is absorbed. Squeeze over the lemon.
6: meanwhile take the fish out of the oven, allow to cool slightly. Then flake the fish into large chunks.
7: add the fish and chick peas to the curry and bring to the table with the rice, and serve with yogurt, pompadoms, raisans and orange wedges.
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