Try to find wild salmon for this recipe… Amazing!
When you get the ingredients right, you can eat gourmet meals like this, quickly and inexpensively.
Recently I took my wife, Caroline to one of those fancy Michelin starred London Indian restaurants and she ordered this salmon dish. It wasn’t difficult to copy. As you can see, there isn’t much to it.
There was a fancy flower on the top of her salmon but other than that, this recipe is it.
If you can find fresh cod or salmon roe, it does look nice on top. That’s what I did here in the picture. I wanted to impress Caroline with my food styling.
Unfortunately my plan backfired.
She got angry that – because of me – we paid all that money at a ritzy restaurant when we could make the same thing at home for a tenth of the price and we didn’t have to be nice to a snooty wine waiter.
Oh well. You live you learn. I hope you like this easy salmon recipe as much as we do.
4 x 150g salmon fillet cut in half or left whole
20 – 30 fresh or frozen curry leaves
2 tablespoons ghee or vegetable oil
1 tablespoon black mustard seeds
2 tablespoons garlic paste
1 tablespoon ginger paste
2 – 5 fresh green chilies finely chopped (optional)
1 small white onion finely chopped
1 tablespoons curry powder
1 tablespoon cumin powder
400ml thick coconut milk
2 tablespoons light soy sauce (Or more to taste)
1 small bunch of coriander leaves
salt and pepper to taste
Juice of two limes.
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Heat the ghee or oil over medium heat in a large pan with a tight fitting lid.
When the oil is hot, toss in the mustard seeds. When they begin to pop, add the curry leaves.
Allow the leaves to get to know the mustard seeds for about 30 seconds before introducing the whole lot to the garlic, ginger, onion, green chillies, curry powder and cumin.
As this all sizzles away, you will notice that your kitchen smells quite nice. When cooking with these ingredients, you just can’t go wrong.
Reduce the heat and allow all of these ingredients to sizzle slowly until the onion is soft and lightly browned.
Now add the coconut milk and soy sauce and plop the salmon chunks on top of it all.
Cover and let the fish steam in the coconut milk for about three minutes or until you are happy with how it is cooked. I like my salmon to be quite pink in the middle.
Just before serving, stir in the coriander leaves, season with salt and pepper to taste and drizzle with the lime juice.