My simple go-to curry for times that I just want a curry, without the wait! Salmon is an absolute perfect ingredient for this fragrant, creamy coconut curry... and the great news is that it's ready in no time! Learn how...
In a wok, heat the oil until hot over a moderate/high heat. Add the fresh curry leaves followed by the remaining ingredients from Spice Mix 1 and stir for 30 seconds until aromatic.
Add Spice Mix 2 and about 1/2 cup coconut milk. Let this come to a sizzle, stirring constantly to avoid sticking and burning. Stir this way for 2-3 minutes - the oil will most likely start to separate.
Add the tomato passata and let this simmer for 2-3 minutes more.
Add 99% of the remaining coconut milk followed by around 1 cup of water. Bring to a simmer and cook gently bubbling for about 8-10 minutes.
Add the salmon and cook for 5-8 minutes until fully cooked. Remove from the heat and add the sugar, tamarind and a squeeze of lime juice. Gently stir to combine. You're ready to serve.
I like to serve mine with lots of fluffy basmati rice.
Video
Notes
Pro Tips
Change up the whole spices: Use a combo of around 8 whole spices from Cumin seeds, fennel seeds, peppercorns, cardamom, black cardamom, mace, cinnamon, mustard seeds (black or yellow), fenugreek seeds, cinnamon stick, cloves, nigella seeds, whole dried chillies, cassia bark, coriander seeds, anise, star anise, curry leaves.
Ground spices: Again, use a combo of ground cumin, coriander, turmeric, paprika, cayenne pepper, chilli powder, Kashmiri chilli powder, nutmeg, garam masala.
Additional ingredients: Other than those listed I might also add some additional flavours towards the end of cooking. Namely some fresh or frozen peas to the sauce. Cooked french beans and sometimes, cooked spinach leaves. I'll often garnish the curry with fresh cilantro or mint too.
Make the sauce in advance: You can make the sauce up to stage 6, just before adding the fish. Keep it in the fridge or freezer until you need it, then simply bring it to a simmer and drop in the fish to cook.
Serving: This curry is best served fresh. You can refrigerate leftovers for a day or two and reheat gently to avoid the fish overcooking or breaking apart.