Sri Lankan salmon curry
- 2 garlic cloves
- 3cm piece ginger, sliced
- 2 teaspoons panch phoran (see note)
- 2 teaspoons whole coriander seeds
- 1 tbs mild madras curry powder
- 2 small green chillies, chopped
- 2 tbs sunflower oil
- 1 onion, chopped
- 4 tomatoes, chopped
- 10 curry leaves
- 1 bunch broccolini
- 270ml can coconut milk
- 600g skinless salmon fillets, cut into 3cm pieces
- Shredded coconut, to serve
- Chutney, to serve
- Roti bread, warmed, to serve
To make the curry paste, place the garlic, ginger, spices and chilli in a mortar and pestle and grind to a paste. Set aside.
Heat oil in a saucepan over medium heat. Add onion and cook for 3-4 minutes until softened. Add the curry paste and cook, stirring, for a 2 minutes or until fragrant. Add the tomato, curry leaves and broccolini, then cook for a further 2 minutes. Add the coconut milk and 1/2 cup (125ml) water, then bring to a simmer.
Add the salmon, season and cook for a final 5 minutes or until the salmon is just cooked.
Garnish the curry with shredded coconut and serve immediately with lime wedges, chutney and warmed roti.
Panch phoran is an Indian whole spice mix available from gourmet food shops
Author: Warren Mendes
Image credit: Ben Dearnley