dsc00448

 Tom’s Salmon in Fragrant Coconut Milk

Serves 4

This is a one pot dish that’s a show stopper. Slightly undercook the fish. As it sits for a minute or two it will finish in broth. Then serve with rice.

Ingredients

16oz salmon filet

2 tablespoons vegetable oil

2 tomatoes, quartered

1 red onion, diced small

10 curry leaves

2 green chilies

1 inch cubed fresh ginger, peeled and sliced

4 crushed garlic cloves

¼ teaspoon turmeric powder

¼ teaspoon red kashmir chili powder

7oz coconut milk

7oz water

1 tablespoon lemon juice

1 tablespoon vinegar

salt

Directions

Heat the vegetable oil in a large frying pan.  Add the diced red onion to hot oil and sauté.  Add the garlic and ginger and sauté until brown.  Add the chopped tomatoes and continue to sauté.  Season with a pinch of salt, then add the sliced green chilies, turmeric powder and red chili powder.  Last, add the curry leaves and 7oz of water.

Quarter the salmon into cubes and add to the pan.  Let cook for a minute or two, then turn the salmon and continue to cook for an additional 3 minutes.  Add the coconut milk, lemon juice and a touch of vinegar.  Continue to simmer for 2 to 3 minutes.

Serve with basmati rice.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s