Tag Archives: dried spices

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

Garlic

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I have an irrational hatred for cleaning garlic. I hate the way the skin sticks to my fingers, I hate that I can smell the garlic on me for ages afterwards. I hate that all the cloves are different sizes. I also don’t like the taste of smell of the minced garlic in bottles, it never tastes quite right, like lemon juice out of a squeeze bottle. So, I’ve developed a few tips and tricks to avoid the hassle.

A few notes

  • Fresh garlic is always best, so if you can get it fresh and want a potent garlic flavour, go for the good stuff. If I’m doing a lamb roast, or a garlic centred dish, I always forgo the annoyances and get the fresh stuff.
  • Garlic stored at room temperature, in oil or in the fridge can develop botulinum toxin, so please be very careful about how you store garlic

I buy these bags from Costco, but there’s a lot of places you can buy already peeled garlic.

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I then rinse and place the whole lot in a food processor and process until finely chopped (almost a paste). Next I place teaspoons full (about 2 small cloves of garlic) onto a tray, lined with paper and place in the freezer. Once frozen (leave at least 4-6 hours depending on your freezer) I place them in zip loc backs and keep in the freezer. When I need garlic in a recipe, I simply place a frozen nugget in the pot, it defrosts quickly and I have no garlic skins stuck to me!

I also freeze some cloves whole by laying them on a tray and placing them in a Ziploc bag once frozen. This is for recipes that ask for slices or chopped garlic, rather than crushed.

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1  bag of garlic lasts us at least a few months and a few hours work (mainly in the freezer) saves me a lot of annoyance down the track.

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Curry Leaves

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When we left Sydney I had to leave my beautiful curry leaf plant behind. It was so handy being able to pop into the garden, tear off a sprig and run back in to pop it into a curry. I don’t have that luxury here. I suspect the climate gets far too cold for curry leaves to grow. In fact, most supermarkets don’t stock them here. You need to specifically visit an Asian or Indian supermarket to get them and they’re not all that common. I started stocking up last year whenever I went to the Indian grocery but quickly discovered that curry leaves don’t keep all that well in the fridge and just crumble in the freezer. I then took to the drying them and putting them in a tin and now I have curry leaves all year round, except when I forget to go to the Indian grocer or Callum throws them out of the trolley without me noticing.

Here’s how

Simple de-sprig your curry leaves and give them a good wash and drain.

Place them in single layer on an oven tray and put them in a 120 degree celsius (250 fahrenheit) oven for about 20-30 minutes until they’re dry but still green. Make sure there is no residual moisture and all leaves are nice and dry.

Place them in an airtight container. I’ve had mine for about 3-4 months without any issues.

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Filed under Tips and Tricks, Uncategorized