Sri Lankan salmon curry

Prep Time:

25 Minutes

Cook Time:

20 Minutes

Serves:

4 Servings

Level:

Advanced

GLOBAL CUISINE Sri Lankan salmon curry

Ingredients

  • 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

Preparation

Step 1


To make the curry paste, place the garlic, ginger, spices and chili in a mortar and pestle and grind to a paste. Set aside.



Step 2


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.



Step 3


Add the salmon, season and cook for a final 5 minutes or until the salmon is just cooked.



Step 4


Garnish the curry with shredded coconut and serve immediately with lime wedges, chutney and warmed roti.