A few weeks ago, Seattle got a shipment of Copper River Salmon, it made the news. The Pacific North-West makes a huge fuss over this firm red fleshed fish. So much so that when I saw a piece of salmon, frozen in the deep freeze I contemplated getting rid of it. What was I doing not eating the freshest tastiest salmon from the markets? Especially the markets that were teasing me with loud, in your face signs telling me that they had “Copper River Salmon”. Instead I decided to make a curry with this salmon, something a little different!
- 1 tbsp. oil
- 1 small white onion finely chopped
- 2 green chillies sliced (optional)
- 1 clove garlic chopped
- curry leaves
- 2 tomatoes finely chopped
- 1 tsp. turmeric
- 1/2 tsp. unroasted curry powder
- 1 cup coconut milk
- 200g salmon cut into 2 cm cubes
- 1/2 lime juiced
In a small saucepan, add the oil and wait until heated. To the oil add the onion, green chillies, garlic and curry leaves. Saute until the onions and garlic are soft and fragrant.
To this fragrant mixture add the turmeric, curry powder and tomatoes. Keep cooking until the tomatoes begin to break down.
At this point add the coconut milk, stir and bring the whole mixture to boil.
When the curry is boiling, turn the heat down to a simmer and add the cubed salmon. Simmer for about 5 minutes until the salmon is just cooked (firm to the touch) and finish with the lime juice.
Serve immediately over lots of soft, fluffy white rice.