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Salmon Curry

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Ever had a spicey-ass, organic Sri Lankan curry? Experience this hot pleasure in the EcoRico kitchen with Giselle Achecar and Sherene Hulugalle! Bonus: Giselle quaffs her fiery thirst with a bottle of Quivira Mourvedre. Ahhhh.
Ingredients
  Salmon fillets 1 Pound
  Spanish saffron 1 Pinch
  Curry leaves 2 Tablespoon
  Indo - asian adobo 2 Tablespoon
  Coconut oil 1 Tablespoon
  Onion 1 Cup (16 tbs), chopped finely
  Garlic 1 Tablespoon, minced
  Cumin powder 1⁄2 Teaspoon
  Ginger powder 1⁄2 Teaspoon
  Lemon grass 1⁄4
  Fenugreek 1 Teaspoon
  Coriander powder 1 Tablespoon
  Curry powder 1 Tablespoon
  Tamarind paste 1 Tablespoon
  1 inch cinnamon stick 1
  Coconut milk 2 Cup (32 tbs)
  Lemon 1 (organic)
Directions

GETTING READY
1. Season salmon with Indo – Asian adobo seasoning and Spanish saffron.
2. Cut into medium pieces and set aside.

MAKING
3. Heat coconut oil in a pan add the onion, garlic and curry leaves. Sauté for 2 minutes.
4. Add in cumin powder, ginger powder, lemon grass, fenugreek, coriander powder, curry powder, tamarind paste and cinnamon stick. Sauté till all ingredients are cooked.
5. Pour in the coconut milk, let boil and after that add in salmon fillets. Simmer for 10 minutes.
6. Squeeze in lemon juice and turn the heat off.

SERVING
7. Serve Salmon Curry with brown coconut rice and enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Sri Lankan
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Salmon
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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