Sri Lanka Curry Salmon

Recipe by: Laura Sharrad
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4

Description

Dive into the bold and aromatic flavours of Sri Lanka with this rich and creamy salmon curry. Succulent salmon chunks are gently simmered in a fragrant coconut milk sauce, infused with warming spices, fresh ginger, and a hint of tangy tamarind. Perfectly balanced with heat from green chillies, this dish is a comforting yet vibrant meal best enjoyed over a bed of fluffy rice! 

Ingredients:

500g salmon fillets, cut into chunks
2 tbsp vegetable oil
1 onion, finely chopped
2 tbsp Sri Lankan curry powder
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp fenugreek seeds
1 can (400ml) coconut milk
1 cup (240ml) water
1 tbsp soy sauce or tamari Salt, to taste
Fresh coriander
Cooked rice, for serving

Method:

Heat vegetable oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Add Sri Lankan curry powder, ground turmeric, ground coriander, and fenugreek seeds (if using). Cook for 1-2 minutes, stirring constantly to toast the spices.

Pour in the coconut milk, water and soy sauce. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes

Heat a frying pan to medium to high heat. Use a paper towel to pat dry the salmon fillets to remove any moisture.

Drizzle oil olive over the fillets and season with salt. Add fillets to the frypan with the skin down. Cook until the skin is crispy.

To serve, add cooked rice to a plate. Spoon the curry over the rice and top with the cooked salmon. Garnish with limes, coriander and fresh chillies.

Equipment Used

SR-Matrix Non-stick Frypan 28cm

SR-Matrix Non-Stick Chef's Pan 28cm