6 x 150 gram pieces of salmon, skin on
3 tablespoons vegetable oil
1 tablespoon black mustard seeds
2 teaspoons cumin seeds
¼ teaspoon ground turmeric
1 red onion, finely chopped
2 cloves garlic, crushed
1 tablespoon finely grated fresh ginger
2 long green chillies, seeded and thinly sliced on diagonal
6 stalks fresh curry leaves
400 ml coconut cream
400 ml fish or chicken stock
1 large tomato, diced
½ teaspoon sea salt handful of coriander, chopped
hot cooked rice
Sauce: Heat the oil in a sauté pan and fry the mustard seeds, cumin and the turmeric for 1 minute. Add the onion, garlic, ginger, chillies and curry leaves and cook until tender. Add the coconut cream, stock, tomato and the salt and simmer for about 30 minutes or until reduced to a sauce consistency. The sauce can be made ahead and refrigerated overnight.
To finish: Heat a little oil in a sauté pan. Season the salmon both sides and cook, skin side down until golden and crisp and the salmon is half cooked. Turn over and cook for another 1-2 minutes. Cooking time will depend on the thickness of the fish. Reheat the sauce if made ahead and stir in the coriander.
To serve: Place the rice in individual serving dishes and top with a fillet of fish. Spoon over the sauce and garnish with a lime wedge and crisp fried curry leaves.
Cooks Tip: Heat a little vegetable oil in a saucepan and drop in a few curry leaves. They will crisp up in a matter of seconds. Remove with a slotted spoon and drain on kitchen paper.
Menu: Serve with Spiced Nuts, Garam Masala and Lime Roasted Chicken, Green Beans with Coconut, Fresh Tomato, Ginger and Herb Salad, Sautéed Potatoes with Tomato, Cumin and Dill and Saffron and Cardamom Custards with Poached Apricots to finish.