Tag Archives: dinner

Salmon Curry with Coconut Milk

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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!

Ingredients

  • 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

Preparation

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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.

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Filed under Fish, Meat/Fish Dishes, Sri Lankan Food, Uncategorized

Breadfruit Curry (Del Curry)

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In Sri Lanka there is an expression that goes something like “Ala del vela”. It literally translates to the potatoes have turned into breadfruit. It’s akin to the English; ‘it’s all gone pear shaped’.  What it refers to is that a bad, overcooked potato curry will look like the thicker, more mushy breadfruit curry.  I heard this expression an awful lot growing up, it was one of my dad’s pet phrases. Unfortunately I had no idea what it meant because growing up in Australia I never had del. Not that I remember. As you can imagine this phrase didn’t hold much meaning for me until I finally tried del, then I spent a lot of time regretting my misspent youth and all the missed opportunities to eat del!

This curry, if made with good breadfruit, and believe you me not all breadfruit is created equal, is lovely, thick and slightly ‘slimy’. It’s perfect with rice and is meaty enough to stand on it’s own, unlike the humble potato. If the breadfruit is not ripe enough the curry will not get floury, no matter how much you cook it. In Sri Lanka, this is a lost cause and the dish will often be thrown out. I leave this up to your discretion. Thankfully this has never happened to me with the processed variety.

I’ve made this with frozen breadfruit and you can follow this for fresh as well. If you’re working with the tinned variety, the quantity might be a bit smaller and you’re best off making the curry with the coconut milk and then adding the drained breadfruit to the simmering coconut broth. The tinned fruit is using partially cooked or brined so doesn’t require the softening. You can then temper, as per the recipe below.

One of my favourite ways to eat this curry is with simple store bought paratha and a “salsa” of cubed tomatoes, cucumber and red onions seasoned with a little salt and chilli


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Ingredients

  • 1 tsp. curry powder
  • 500 g frozen  (~ 1lb ) breadfruit, peeled and cut into 3cm pieces
  • ½ tsp freshly ground black pepper
  • 1 tsp. turmeric powder
  • 1/2 tsp. maldive fish
  • 1 cinnamon stick
  • 1 pandan leaf
  • curry leaves
  • 1 cup coconut milk
  • For tempering
  • 3 tbsp. oil
  • 1/2 small red  onion, finely chopped
  • 2 tsp. mustard seeds
  • 3-4 dried red chillis cut into pieces
  • pinch of roasted dark curry powder (for serving)

Preparation

In a medium saucepan add the breadfruit, turmeric, curry powder, maldive fish, curry leaf, pandan leaf and pepper. Cover the breadfruit with water and turn the heat on to medium.

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Cook until the breadfruit it soft and going “floury” around the edges.

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When the breadfruit reaches the floury stage add the coconut milk and simmer for 5 minutes until the curry is thick.

In a small frying pan add the oil and mustard seeds. When the mustard seeds begin to pop add the onions and dried chilli to the pan. Cook on medium heat until the onions have just a little bit of colour.

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Add the tempered onions to the del curry and stir through. Serve with a sprinkle roasted curry powder.

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Filed under Sri Lankan Food, Vegetarian Curries

Polos (Jackfruit) Curry

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Polos is one of my favourite vegetable curries. In Sri Lanka, the cooking of this dish is kind of a sacred art. The best jackfruit trees are well known and highly prized. When they yield their fruit it’s picked and prepared with a prodigious amount of care. It’s cooked low and slow over a wood fire in a clay pot that imparts an earthiness while the fire lends a beautiful smokiness. The curry is usually left for up to a week for the flavours to develop. We don’t have such luxuries here. My jackfruit comes out of a tin. But, it’s a little slice of paradise preserved in salt and vinegar. This recipe is for tinned jackfruit as it’s the only kind of jackfruit I’ve cooked!

This curry freezes beautifully so I’d suggest doubling or tripling the recipe and placing a few servings in the freezer.

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Ingredients

  • 1 can tinned jackfruit
  • 1 tsp. turmeric
  • 1 tsp. roasted curry powder
  • 1 tsp. chilli powder
  • 1 tsp. paprika
  • handful of curry leaves
  • 1 tsp maldive fish flakes
  • 1/2 tomato chopped
  • 1 green chilli chopped
  • 1/2 small red onion chopped
  • 1 garlic clove sliced
  • 2-3 cloves
  • 1/2 stick of cinnamon
  • 1 pandan leaf (rampe)
  • 1tsp goraka paste (can substitute with tamirind if you don’t have)
  • 100ml coconut milk

Preparation

Drain the tin of jackfruit and cut the pieces into uniform sizes. You want them all to cook at the same time.

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Place the jackfruit into a pot ( I use my beautiful lankan claypots) and add the tumeric, chilli powder, roasted curry powder, paprika, curry leaves, maldive fish, tomato, green chilli, onion, garlic, cloves, cinnamon and pandan leaf. Mix it all together and add just enough water to cover.

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Now place on the stove and simmer until most of the water has evaporated (about 20 minutes).

Note: At this point, you can freeze this curry and add the coconut milk later, once defrosted.

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Once most of the water has disappeared add the coconut milk and goraka paste. Mine has heaps of salt added so I don’t add salt, add salt if your goraka isn’t salted. If you can’t find goraka, use tamarind paste instead.

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The goraka paste I use. If you can’t find this, tamarind is a perfect alternative.

Bring the curry back to boil and simmer for a few minutes until the gravy has thickened slightly.

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Serve hot with rice or eat it with Pol Roti, like we did.

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Filed under Curries, Vegetable Dishes