Looking for an all new favourite bowl of comforting curry that’s quick to make and utterly delicious? Our new tried and tested Keralan salmon curry will be the perfect antidote to the cool winter evenings. Although it looks like a long ingredient list, most of the items will likely be in your larder cupboard already and it is so quick to make – around 30 minutes. This is not a hot spicy curry but we like to add fresh red chillies at the end for a kick – if you prefer you could add chilli powder and/or fresh chillies to the curry if you like it hot.
Fill the stomach and warm the soul.
I N G R E D I E N T S – Serves 2
6 spring onions, finely chopped
1 clove of garlic, finely chopped (this is optional and tastes just as good without)
3cm-5cm piece of fresh ginger, grated (easier to grate if frozen!)
1 heaped teaspoon of ground coriander
1 heaped of teaspoon turmeric
1 heaped of tablespoon curry powder
1 tsp of cardamom pods
1 heaped tsp of ground cumin
1 tin of coconut milk
1 tablespoon of tamarind paste
1 tablespoon of tomato paste
Juice of 1 lime
Bunch of fresh coriander, finely chopped
2 salmon fillets, cut into 3cm pieces
A handful green beans
Salt and pepper
M E T H O D
1. Using a heavy bottom pot (we use our Staub cast iron cookware for these types of dishes because they can go into the oven easily), add a drizzle of olive oil and gently fry off the spring onion until they soften slightly.
2. Next add the ginger, garlic and all the spices. Stir well and let the mix ‘cook out’ a little – keep stirring.
3. Add the coconut milk and stir in, then add the tamarind paste and tomato paste. Season with salt and pepper, turn down to a simmer and leave for 10 minutes.
4. Add the green beans and let these simmer for 5 minutes, then add the salmon. You could also use other meat, tofu or veggies if you wish.
5. Once the salmon is cooked through (takes around 4-5 minutes), stir in the coriander and lime juice and we added red chillies for a kick. We steamed the rice in the Wolf steam oven and served immediately piping hot.