Tamarind salmon curry recipe
A nod to the wonderful curries of south India, with that uniquely tamarind tangy wake-up call that you can only get from a golden Goan beach shack fish-curry breakfast.
Ingredients
- 150 ml vegetable oil
- 2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 dried red chilli
- 1 onion, halved and thinly sliced
- 2 cubes frozen crushed garlic or 6 garlic cloves, crushed
- 2 cubes frozen crushed ginger or 2 thumb-sized pieces fresh root ginger, peeled and grated
- 600 g skinless salmon fillet, cut into bite-sized pieces
- 0.5 tsp ground turmeric
- 400 g canned chopped tomatoes
- 1 x quarter tsp chilli powder
- 2 tsp tamarind concentrate
- 3 tbsp brown sugar
- 1 tsp salt
- 1 small bunch fresh coriander/cilantro, leaves and stalks chopped, to garnish
- 4 servings of cooked rice or flatbreads, to serve
- 5.3 fl oz vegetable oil
- 2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 dried red chilli
- 1 onion, halved and thinly sliced
- 2 cubes frozen crushed garlic or 6 garlic cloves, crushed
- 2 cubes frozen crushed ginger or 2 thumb-sized pieces fresh root ginger, peeled and grated
- 21.2 oz skinless salmon fillet, cut into bite-sized pieces
- 0.5 tsp ground turmeric
- 14.1 oz canned chopped tomatoes
- 1 x quarter tsp chilli powder
- 2 tsp tamarind concentrate
- 3 tbsp brown sugar
- 1 tsp salt
- 1 small bunch fresh coriander/cilantro, leaves and stalks chopped, to garnish
- 4 servings of cooked rice or flatbreads, to serve
- 0.6 cup vegetable oil
- 2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 dried red chilli
- 1 onion, halved and thinly sliced
- 2 cubes frozen crushed garlic or 6 garlic cloves, crushed
- 2 cubes frozen crushed ginger or 2 thumb-sized pieces fresh root ginger, peeled and grated
- 21.2 oz skinless salmon fillet, cut into bite-sized pieces
- 0.5 tsp ground turmeric
- 14.1 oz canned chopped tomatoes
- 1 x quarter tsp chilli powder
- 2 tsp tamarind concentrate
- 3 tbsp brown sugar
- 1 tsp salt
- 1 small bunch fresh coriander/cilantro, leaves and stalks chopped, to garnish
- 4 servings of cooked rice or flatbreads, to serve
Details
- Cuisine: Indian
- Recipe Type: Salmon
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Heat 100ml/3.5fl oz of the oil in a large pan over a high heat, then add the mustard and cumin seeds and fry, stirring, until they start to pop and turn grey.
- Reduce the heat to medium, then add the dried chilli, onion, garlic and ginger and cook, stirring occasionally, for 8 minutes, until the onions are soft and translucent.
- Meanwhile, put the salmon in a bowl with the ground turmeric and use your hands to coat the fish.
- Heat the remaining oil in a separate pan over a medium heat, then add the salmon and fry for 1-2 minutes on each side to seal. Remove from the heat and set aside.
- Add the chopped tomatoes to the pan with the onions and stir to combine. Bring the mixture to a boil then reduce to a simmer and leave to cook, stirring occasionally, for 6 minutes, until thick and reduced.
- Add the chilli powder, tamarind concentrate, sugar, salt and 400ml/14fl oz of water and stir to combine.
- Bring to a simmer, then leave to cook for 6-8 minutes, until the salmon is tender.
- Scatter over the coriander and serve hot with your choice of rice or flatbreads alongside.
This recipe is from 30 Minute Mowgli by Nisha Katona, published by Nourish Books.
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