SALMON CURRY

INGREDIENTS

• 1 yellow onion, thinly sliced or chopped
• a handful of curry leaves
• a pinch of salt
• 2 cloves of garlic, roughly chopped
• 100 g tomato paste
• 1/2 tsp fenugreek (methi) seeds
• 1 dsp Sri Lankan chilli powder (or less if you prefer less heat)
• 700 g salmon, skinned and chopped into
• 1/2 cup coconut milk
• a few pieces of pandan leaf, if you have it (optional)

METHOD

1. Fry the onion together with curry leaves and a pinch of salt, just enough to soften it.
2. Add garlic, fenugreek and tomato paste, and cook for a few minutes until the smell of the tomato paste has mellowed, and lost its raw taste.
3. Add the chilli powder to the tomato mixture, and cook through for a few minutes.
4. Stir in the coconut milk. (If you are cooking this in advance, you can stop at this point and continue later, adding the fish and cooking it before serving. )
5. Add the salmon pieces and cook on medium low or low heat until they’re cooked through. It’s best to go slowly here, taking care not to overcook the fish. Add the pandan leaf if you have some (which I usually don’t), and adjust the salt to taste.