Tom’s Salmon in Fragrant Coconut Milk

Serves 4


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



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.