Sri Lankan Salmon Curry
Sri Lankan food might not be as famous as other Asian cuisines, but it doesn’t fall short to please the taste buds when it comes to flavor. Seafood being a forte, Sri Lankans know the right way to bring out the best in fish and make it taste divine. So if you want to give a unique Asian twist to salmon, cook it Sri Lankan style. This creamy and spicy curry goes particularly well with the flavors of the salmon, especially if it’s canned. This means you can whip up an exotic meal and still make your pocket happy!
Just like most Sri Lankan dishes, this curry sports a mélange of hot and spicy flavors. It will take you through a trip down the lane of flavors; a journey worth taking at least once in a lifetime! But don’t fret if you not a fan of spicy flavors. The spiciness is slightly mellowed by a splash of coconut milk thus creating a balance of flavors instead of overpowering the dish with coconuty-ness. However, it’s the fresh fragrance of the curry leaf which steals the show and makes it stand out among other Asian curries.
Once ready, you may serve it with plain red rice and blanched veggies to enjoy it like a local or simply pair it with steamed white rice for a simple yet delicious meal.
- One can (400 g) salmon, drained
- 3-4 fresh green chilies, split longitudinally
- 1 tomato, sliced
- 1 garlic clove, peeled
- 1 medium onion, sliced
- 2 pandan leaves (optional)
- 1 sprig curry leaf
- 1’’ cinnamon stick
- 1 tbsp ground black pepper
- ¼ tsp ground turmeric
- 1 tbsp curry powder
- 2 tbsp red chili powder
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- Salt to taste
- 2 tbsp vegetable oil
- 4 cups water
- ½ cup thick coconut milk
- Chopped cilantro leaves, to serve
- Drizzle oil in a large saucepan and heat it over medium heat until it sizzles.
- Throw in the mustard seeds and fry until they start spluttering.
- Add the tomato as well as onion slices and saute for 7-10 minutes until the tomatoes turn mushy enough to form a chunky sauce.
- Drop in the cinnamon stick and Stir in the fenugreek seeds as well as ground spices until combined.
- Add the pandan leaf as well and lower the salmon pieces into it.
- Continue to cook for another 5 minutes while stirring to coat the fish with the spice mixture and pour in ¼ cup water.
- Stir to mix well and pour in the coconut milk.
- Bring it to a simmer and cook for 10 minutes until the curry turn a delicious shade of reddish brown.
- Pour in enough water to thin out the curry slightly and throw in the green chilies.
- Continue to simmer for another 5 minutes over slow flame and adjust the seasonings.
- Pour it into a large serving bowl and sprinkle chopped cilantro leaves on top to garnish.
- Serve hot.
Image credit: http://commons.wikimedia.org/wiki/File:Laks_i_r%C3%B8d_karry_(4518581338).jpg