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salmon salt turmeric onion red chile fresh ginger garlic ground cardamom ground cloves Garam Masala ground cinnamon butter coconut milk lemon juice fresh coriander leaves rice
Viewed: 67 - Published at: 5 months agoIngredients
- 2 salmon fillets, cut into strips
- 1 teaspoon salt
- 1 tablespoon turmeric
- 1 onion, finely chopped
- 1 -2 small red chile, chopped
- 3 cm fresh ginger, grated
- 2 garlic cloves, grated
- 1 teaspoon ground cardamom or 12 cardamom pods
- 1 teaspoon ground cloves
- 1 teaspoon garam masala
- 1 teaspoon ground cinnamon or 5 cm cinnamon sticks
- 50 g butter or 1 tablespoon olive oil
- 400 g coconut milk (I use low-fat)
- lemon juice, to taste
- fresh coriander leaves, for garnish
- cooked rice (basmati is best)
Method
- Mix the turmeric and salt in a bowl and roll the fish in the mixture.
- Leave to sit while you make the sauce.
- If using cardamom pods or whole cloves, crush to a fine dust.
- Melt the butter or oil in a frying pan and add onion, garlic, ginger and spices (except cinnamon stick, if using), cooking gently for 2-3 minutes until onion starts to soften.
- Add the coconut milk and cinnamon stick, simmering gently until thick (8-10 minutes).
- Taste and adjust with lemon juice.
- You can let the dish sit for up to 15 minutes at this point if you want to delay dinner a bit.
- Add the fish to the sauce, gently stirring it to loosen the turmeric and cover the fish.
- Cook for 10 minutes over a medium heat or until the salmon is just cooked.
- Garnish with coriander and serve over rice or, if you prefer, very thin, cooked Asian noodles.
