Tamarind Salmon Curry

This is my nod to the wonderment of South-Indian fish curries. To make it accessible, I brought the chilli right down in this dish, but I did want to quickly recreate that uniquely tamarind tangy wake-up call that you can only get from a golden Goan beach shack fish-curry breakfast. Yum.

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Ingredients

salmon 500 g (sliced)
basmati rice 240 g
vegetable oil 4 tbsp
ginger 40 g (grated)
garlic cloves 6 (crushed)
onion 1 (sliced)
fresh coriander 1 handful (chopped)
brown sugar 1 tbsp
chilli powder ¼ tsp
chopped tomatoes 400 g
ground turmeric ½ tsp
mixed chillies 20 g (sliced)
cumin seeds 1 tsp
mustard seeds 2 tsp
tamarind paste 2 tsp

Method

Thinly slice the onion. Crush the garlic cloves. Peel the ginger with the back of a spoon and grate it. Roughly chop the coriander. Thinly slice the mixed chilli.
Cut the salmon into bite sized pieces. In a bowl, toss the salmon with the turmeric.
Heat the vegetable oil in a large pan over a high heat. Add the mustard and cumin seeds and fry, stirring, until they start to pop. Reduce the heat to medium, then add the mixed chilli, onion, garlic and ginger. Cook, stirring occasionally, for 8 minutes.
Add the chopped tomatoes to the pan and stir to combine. Bring to the boil, then reduce to a simmer for 5 minutes.
Meanwhile, cook the rice according to packet instructions.
Add the chilli powder, tamarind, brown sugar, and 100ml water per serving to the pan with the onions. Add the salmon and cook for 8 minutes, or until the salmon is cooked through.
Scatter the coriander over the curry and serve with the rice. Enjoy!

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