Curry sounds like a rich, exotic and unattainable meal but curry is really a very simple, quick, rich & exotic combination of flavors. If you have some pantry staples and a few other spices on hand, you are ready to enjoy a rich, aromatic meal in a short time.
We use Salmon in this recipe due to the texture and rich flavor, but any other white fish like Tilapia would work as well. It may be funny to note this on a Salmon recipe, but we often throw in whatever meat is available. Try this with pork, chicken, beef... it works.
Ingredients:
- 2 salmon fillets
- salt (to taste)
- 1 tbs lemon juice
- 3 tbs olive oil
- 1 onion, chopped
- 2 tsp garlic paste
- 2 tsp ginger paste
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbs tomato paste
- 1 cup coconut milk
- 2 red cayenne peppers, chopped
- 1 tbs white wine vinegar
- 2 tbs chopped cilantro
- 2 cups cooked rice
Directions:
- Cook rice according to directions.
- Cut each piece of salmon in half, rub with lemon juice and sprinkle with salt. Let sit in fridge for 15 minutes.
- Heat oil in skillet over medium heat. Saute onion for several minutes until translucent.
- Add ginger and garlic paste and stir for 1 minutes.
- Add spices and let cook for 1 minute.
- Add tomato and let cook for 1 minute.
- Pour in coconut milk, add cayanne peppers, vinegar & salt. Let simmer for 5 minutes.
- Add fish and let cook at a simmer for 5 minutes.
- Server over rice and sprinkle with cilantro.