from one generation to the next
Even the most dedicated cook has a need for fast food. I’m not talking about oily salt laden gut fillers from the local take-away but delicious nutritious recipes that can be prepared quickly after a hard day. This recipe should be on your list.
I advise that you begin by steaming some rice so it’s ready by the time the fish is cooked. The preparation time is quick and the salmon will overcook if you need to wait. To make the meal complete, prepare some quick cooking vegetables, heads of bok choy, broccolini or spinach can be steamed on top of the salmon as it cooks.
The spicy coconut sauce is essentially made from pantry items (I always keep a stock of curry leaves in the freezer) and requires no special skills, but remember, only lightly saute the spices to avoid any bitterness developing from the fenugreek seed.
Using infused oils to add onion and garlic flavour is not only better for my digestive health, it’s a great time saving ploy too.
While I’ve chosen to use salmon this time, the sauce is compatible with any seafood.
Adapted from a “Delicious” magazine recipe.
Quick Salmon Curry
2 teaspoons panch phoran
2 teaspoon coriander seed
1 tablespoon mild madras curry powder
1 teaspoon crushed dried red chilli
5cm piece of root ginger, finely grated
10 curry leaves
1 tablespoon coconut oil
4 ripe roma tomatoes, roughly chopped
270ml can coconut milk
1/2 cup water
1 teaspoon garlic infused oil
1 teaspoon onion infused oil
Juice of 1 lime
sea salt and black pepper to taste
4 fillets of salmon, pin bones removed
extra lime wedges to serve
Grind the whole spices.
Put a saute pan over a medium heat. When hot add the coconut oil, the ground seeds, curry powder, grated ginger, chilli and curry leaves.
Sizzle for a minute then add the chopped tomato, coconut milk and water.
Stir thoroughly to combine, bring to the boil then reduce the heat and simmer uncovered for 5 minutes.
Add the infused oils, lime juice and salt and pepper to taste.
Once the flavours are balanced, add the salmon and spoon some sauce over.
Arrange the vegetables on top the cover the pan and simmer for 10 minutes.
Serve spooned over steamed rice.