I’ve been reading ‘Curry Easy’ again. I had some salmon fillet from the reduced section in the co-op and Madhur Jaffrey’s recipe book had several very good ideas. I picked this one, but now I want to go and buy more salmon so I can try the other recipes too. I did tweak it a bit so I didn’t have to go to the shops again.
This is very easy to prepare the sauce and fish in the morning, ready to cook when you get in after work. I served this with rice, and stir-fried chard.
INGREDIENTS:
- 600 to 700g salmon fillet
- 1/4 tsp salt
- black pepper
- 1/8 tsp turmeric
- 1/8 tsp cayenne pepper
- 1 can of chopped tomatoes
- 250ml single cream (approx.)
- 1 tsp salt
- 1tsp caster sugar
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tbsp lemon juice
- 1/4 tsp cayenne pepper
- 2 tbsp coriander leaves
- 1 tbsp vegetable oil
- 1/2 tsp whole cumin seeds
METHOD:
- Start by dividing the salmon into 8 pieces. Season with a little salt and black pepper, turmeric and cayenne, and leave to marinade in the fridge. I used a plastic container with a lid, but a plastic bag would do.
- Combine the tomatoes, cream salt sugar, garam masala, ground cumin, cayenne pepper and coriander leaves. Use a soup wand to make the sauce smooth. Just before using, stir in the lemon juice.
- To cook the fish, heat some oil in a pan, and when it is hot, add the cumin seeds, and cook for 10 seconds.
- Pour in the sauce and bring to a simmer before adding the salmon pieces. Spoon the sauce over the top of the fish, and continue this way for another 4 minutes, until the fish is cooked through.