Easy baked salmon curry
Prep Time: 10 minutes
Cook Time: 30 minutes
Note: All ingredients in blue is available at alcoeats.com
|ALCO Cumin Powder||1/2 tsp|
|ALCO Red Chili Powder||1/2 tsp|
|Mustard seeds||1/2 tsp|
|Salmon fillets (boneless)||500 g|
|Onion (chopped fine)||1 large|
|Tomatoes (chopped roughly)||4 medium|
|Curry leaves||20 fresh|
|Tamarind paste||1/2 tsp|
|Coconut oil||1 tbsp.|
|Coconut milk (thick and creamy)||200 ml|
- Arrange the salmon fillets in an ovenproof dish large enough to snuggly hold them. Then bring a large frying pan or saucepan to heat on high with the oil.
- Add the onions to the oil when it starts sizzling around a wooden spoon. Sauté the onions for about 10 minutes until they caramelized to a golden brown. Now add the mustard seeds, ALCO Cumin Powder and curry leaves, and sauté for 10 seconds. This is controversial, as it would be more usual to add them in the hot oil, but I find that adding them earlier can get in the way of cooking the onions at a higher heat and the oven baking helps plenty to extract their flavor anyway.
- Next, toss the tomatoes and the ALCO Red Chili Powder in and stir vigorously until they disintegrate. This will take another two minutes. Then, stir in your coconut milk and tamarind paste, add salt to taste and leave to simmer for 10 minutes while you preheat the oven to 200°C (400°F).
- Finally, pour the curry on the salmon fillets, cover loosely with foil and bake for 20 minutes for your simple baked salmon curry.
- Recipe By Mallikabasu