Curried Coconut Salmon

Charmaine Lu -
  • 1⁄2 red onion, sliced
  • 1⁄2 lemon, juice only
  • 1 tsp coconut oil
  • 1 salmon fillet, with skin
  • 1 crushed garlic clove
  • 1.5cm piece of ginger, grated
  • 1.5 tsp medium curry powder
  • 1⁄2 tsp tamarind paste
  • 200ml tin of coconut milk
  • 1⁄2 tsp sugar
  • 1⁄2 red chilli, sliced
  • 1⁄2 bunch of coriander, leaves picked and chopped
  • 1⁄2 tsp nigella seeds Steamed jasmine rice
  • Mix the onion and lemon juice with a pinch of salt in a bowl and set aside. Heat half the oil in a pan and fry the salmon - skin-side down - for 2 mins, then flip over and cook for 1 minute more. Set aside.
  • Mix the ginger, garlic, curry powder, tamarind paste and some salt in a bowl to make a paste. Add the remaining oil to a frying pan, and fry the spice paste for 2 mins. Add the coconut milk, simmer for 6 mins, then gently add the salmon fillet to the sauce and cook for 1-2 mins. Add a pinch of sugar.
  • Meanwhile, squeeze the onion to remove excess liquid, and combine with the chopped chilli and coriander. Serve the salmon in the sauce, topped with your onion and coriander salad and with a heap of rice on the side.
20 mins
1 serving