February 9, 2015
Fish curry usually calls for meaty-textured fins that won’t disintegrate in masala. I whipped up this baked salmon curry one evening after a long, hard day’s work and a near empty fridge, for a casual dinner and drink with my neighbour. The recipe was such an instant hit, that I made it twice in the same week. And that too as a special request for the fish-hating husband! Now there’s a sign… Try it spooned over steaming hot Brown Basmati rice for a guilt-free weekday meal.
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. Saute the onions for about 10 minutes until they caramelise to a golden brown. Now add the mustard seeds, cumin seeds and curry leaves, and saute 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 flavour anyway.
Next, toss the tomatoes and the chilli powder in and stir vigorously until they disinegrate. 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.