SOUTHERN INDIAN STYLE SALMON CURRY

METHOD

Step 1

Heat oil in pot, add onions, mustard seeds, green chillies, ginger and curry leaves. Cook over medium heat until onions are softened.

Step 2

Add remaining ingredients and 250ml water. Cook for 10 minutes, taste and adjust seasoning if required.

Step 3

Pat dry salmon skin. Season with salt and pepper. Drizzle oil over skin.

Step 4

Place salmon, skin side down, in a cold non-stick frypan. Turn on heat, increase to medium and cook for a few minutes, until the skin is crisp.

Step 5

Carefully turn the salmon over and cook on the other side for 3 minutes or until the salmon is cooked through.

Step 6

Ladle curry into deep bowls, top with salmon, garnish with deep fried curry leaves and angel hair chilli.

Step 7

Serve with rice and pappadums.

Ingredients:

• 6 Tassal Salmon portions, skin on or skin off
• sea salt and pepper
• to season
• olive oil for cooking
• curry sauce
  • 80ml olive oil
  • 300g onions, finely sliced
  • 6g mustard seeds
  • 125g green chillies, deseeded, sliced
  • 50g ginger, peeled & minced
  • 5g fresh curry leaves
  • 1kg tomatoes, finely chopped
  • 30g tamarind puree
  • 8g red chilli powder
  • 8g turmeric powder
  • salt to season
  • 800ml coconut cream
• deep fried curry leaves to garnish
• angel hair chilli to garnish
• steamed rice to serve
• pappadums to serve