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Sri Lankan salmon curry

Name: Sri Lankan salmon curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
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; 4 tomatoes, 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

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by Warren Mendes

delicious. team

Oct 09, 2015

Experimenting with global cuisines doesn't have to be daunting when you can whip up a Sri Lankan fish curry in 30 minutes or less.

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
4 tomatoes, 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

Method

1.

To make the curry paste, place the garlic, ginger, spices and chilli in a mortar and pestle and grind to a paste. Set aside.
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. 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.
3.

Add the salmon, season and cook for a final 5 minutes or until the salmon is just cooked.
4.

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