Salmon Fish Curry
Salmon Curry ,,,,,,,, - Serves 6
- 3 tsp of dark mustard seeds crushed into powder
- ½ tsp of whole dark mustard seeds
- ½ tsp of ground turmeric
- 1 tsp of ground cumin
- ½ tsp of whole coriander seeds
- ½ tsp of fennel seeds
- 2 tbs ground coriander
- 2 tsp curry powder
- ½ tsp of chilli powder
- ½ tsp of garam masala
- 400g of tinned tomatoes
- 4 tbs olive oil
- Handful of curry leaves
- Handful of coriander leaves
- 1kg of skinless salmon fillets
- 1 tsp of ground coriander
- ½ tsp of ground turmeric
- Juice of half a lime
How To Make Salmon Curry
Take the skinless fillets, cut into individual serving portions and coat in the turmeric, salt and ground coriander. Lay flat in a glass dish and squeeze half the lime over the fish, cover the dish in cling film and refrigerate for a couple of hours.Now get the poaching sauce ready. Pound 3 tsp of mustard seeds, combine the ground cumin, turmeric, ground coriander, curry powder, chilli powder, tinned tomatoes and 150ml of water in a bowl and mix together. In a large deep pan (big enough to take the salmon fillets in one layer), heat the oil and when hot add the mustard seeds. As the mustard seeds begin to jig add in the coriander seeds and fennel seeds. Agitate a little and then pop in the sauce plus another 300ml of water and bring to a light boil. Once bubbling, add the curry leaves turn down and simmer further 15 minutes. Lay the fillets in one layer in the sauce allowing for a little space between each piece, after 5/6 minutes the bottom of the fillets will firm up, flip them carefully add the coriander leaves and cook for approximately 4 minutes. Prod with a fork and the fish should feel plump and gentle, not too firm otherwise it’ll be overcooked.
Serve this Indian fish curry recipe with clove scented basmati rice.
The Story Of Fish Curry Recipe
“We have moves”, my Turkish colleague announced as she swirled her hips to the African funk the DJ had been hypnotising us with for the last hour. The night was reaching a crescendo stimulated by a late afternoon Christmas lunch, the office party had been reduced to a few splinter groups, with jaws chatting furiously, eyelids hanging heavy whilst others attempted to get their freak on. Alcohol had swept away inhibitions and loosened limbs and cuddled people together under a bale of festive cheer. Rum and coke, vodka and tonic, slender bottles of expensive beer, glasses with sparkly red contents, white wine which promised a spiteful hangover, everything was consumed with an impenetrable devil may care abandonment. For tonight we owned Brick Lane. The sobering thought of the last train home whisked my legs off the dance floor and to snow dusted streets and at a flick of a fairy’s wand I appeared at Waterloo in time for the mail train home.
Crunching snow underfoot on the way home, I sucked in sharp fresh air, which quickened my step and a downhill descent to the house sparked a longing to be on a sun laden slope somewhere in the Alps. I passed Bambi legged revellers struggling to prop up their alcoholic excesses and ten minutes later I was home nursing a pint of water and two Nurofen. Knowing the night’s festivities would haunt me in the morning, I wasn’t wrong, it was set to be a creeper, a hangover which would continue to mug me throughout the day. I considered resorting to the remedy of my 20s but I wasn’t sure an ageing liver would thank me. So I opted for a cleaner offensive and fought fire with fish…I’d cleanse my way through it and clear my soup head. Surely the equation had to be poison ÷ fish x a gallon of water = antidote. Salmon fillets poached in rich tomatoes (high in vitamin C), garlic (manganese), onions, (balance blood sugar levels), chillies (release endorphins)…would surely sort me out. A nutrituous Indian fish curry recipe. Four hours later and I lay slain on the sofa snoozing my way through dumbed down TV…well I didn’t say it’d cure sleep deprivation.