GLOBAL CUISINE Sri Lankan salmon curry
2 garlic cloves
3cm piece ginger, sliced
2 tsp each panch phoran & whole coriander seeds
1 tbs mild madras curry powder
2 small green chillies, chopped
2 tbs sunflower oil
1 onion, chopped
10 curry leaves
1 bunch broccolini
270ml can coconut milk
600g skinless salmon fillets, cut into 3cm pieces
Shredded coconut, lime wedges, chutney & warmed roti, to serve
To make the curry paste, place the garlic, ginger, spices and chili in a mortar and pestle and grind to a paste. Set aside.
Heat oil in a saucepan over medium heat. Add onion and cook for 3-4 minutes until softened. Add the curry paste and cook, stirring, for 2 minutes or until fragrant. Heat oil in a saucepan over medium heat. Add onion and cook for 3-4 minutes until softened. Add the curry paste and cook, stirring, for 2 minutes or until fragrant. Add the tomato, curry leaves and broccolini, then cook for a further 2 minutes. Add the coconut milk and 1/2 cup (125ml) water, then bring to a simmer.
Add the salmon, season and cook for a final 5 minutes or until the salmon is just cooked.
Garnish the curry with shredded coconut and serve immediately with lime wedges, chutney and warmed roti.