Sri Lankan salmon curry
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.
|
0:05
To Prep |
0:15
To Cook |
13
INGREDIENTS |
EASY
DIFFICULTY |
4
SERVINGS |
4
AVG RATING (2 Members) |
recipe
To my cookbook
- Ingredients
- Method
- Notes
-
Step 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.
-
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 a 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.
Panch phoran is an Indian whole spice mix available from gourmet food shops.
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