Coconut Fish Curry

Fish in general is an absolute delight to eat on its own. Add it into a curry, and now you have a flavor bursting piece of seafood on your hands. With the mix of Thai and Indian influences on this dish, this curry takes salmon to a whole different level. Try it out and let me know! 

Fish curry recipe below. If you also want to make the cilantro lime rice pictured below, follow the recipe here! 

Ingredients:

1. 2 lb of Salmon cubed 
2. 2 tbs of Coconut oil 
3. 2 tsp Mustard Seeds 
4. 1 tsp Fenugreek Seeds 
5. 4-5 Garlic cloves
6. 1/2 inch Ginger 
7. 1 small Onion 
8. 2 thai Green Chili peppers 
9. 1 stem of Curry Leaves 
10. 1 tsp Turmeric 
11. 2 tbs Kashmiri Chili Powder 
12. 1 tbs Coriander powder 
13. 1 small Roma Tomato
14. 1 black Malabar tamarind 
15. 1 can Coconut Milk
16. 4 cups of Water 
17. 1 tbs of Sugar 
18. 1 1/2 tsp of Fish Oil   

Method:

1. Cube up your salmon and set aside 
2. Dice your tomatoes and onions and set aside 
3. In a mortar and pestle, smash up your garlic, ginger, and thai chili pepper into a paste. Add a tiny bit of oil if needed to get you started. Set aside
4. Add 1 cup of water to a cup and add in your Malabar tamarind to hydrate and set aside
5. To a medium heated pot, add in your coconut oil. 
6. Add in your mustard seeds and sauté until all the popping stops. About 1 minute. 
7. Next, add in your fenugreek seeds and sauté for 1 minute 
8. Add in your onions and tomatoes and sauté for 4-5 minutes or until the onions are translucent. Season with a pinch of salt here.
9. Add in your garlic, ginger, and chili peppers paste into the pan with the curry leaves and sauté for 2 minutes 
10. Add in your turmeric, Kashmiri chili powder, and coriander powder and sauté for 1-2 minutes or until fragrant. Make sure not to burn the spices. 
11. Add in your 1 cup of water and hydrating Malabar tamarind and an additional 2 cups of water and let everything simmer together on a low heat for 3 minutes. 
12. Add in your coconut milk and fish oil and simmer for 2 minutes. 
13. Add pinch if salt. We will re-season at the end due to simmering concentrating flavors. 
14. Add in your salmon and add in more water if needed to cover all the salmon right to the top. If some tips of the salmon are out, that’s okay. 
15. Put a cover on and let it simmer on low for 15 -20 minutes or until the salmon is fully cooked.
16. Remove the top and swirl the pot in a circular motions to give it a good mix 
17. Serve with rice and enjoy!