Can Kim Cook

Rashmi’s salmon curry

If you know someone who dislikes salmon, this is the dish that will convert them, and if you already like salmon, you’ll love this.

I was never a fan of salmon, I thought the texture was slimy and at times I even found the smell overwhelming. My  flatmate Shalini loves it so I’ve slowly been trying to cook with it and it hasn’t been as bad as I remember. I tried pan cooking a fillet in cajun spices (burnt the skin but it was a good first attempt) and I tried baking it in the oven with lemon (nice, but a bit dry).

As salmon is so good for you I thought I’d simply learn to tolerate it. Shalini has been telling me about her sister’s salmon curry for a while now and last weekend she showed me how to make it. It was surprisingly simple to put together and I’ve never tasted salmon like it. The texture of the fish is beautifully smooth and it falls apart in your mouth. The spices are delicate and well balanced – you’ll definitely go back for seconds! This is going to become my go-to salmon dish and I can’t wait to make it for my friends. I know that amchur isn’t a well known spice, but if you like to make curries it is one to add to your collection. It is a dried mango powder and adds a slight sourness to dishes which makes it a bit special.

If you have any favourite salmon recipes or tips on how to bake it without it becoming dry, please let me know.

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Rashmi's salmon curry

Yield 4-6

Ingredients

  • 750g fresh salmon 
  • 2 onions
  • 5 cloves of garlic
  • 1 lemon
  • 3-4 tbsp tomato puree
  • 1-2 tbsp rapeseed oil

Spices - 1 tsp of each of the following

  • corriander
  • turmeric
  • cumin
  • salt 
  • amchur (dried mango)
  • pinch of pepper and chili powder 

Garnish

  • spring onion
  • natural yoghurt
  • fresh corriander

To serve

  • boiled rice
  • chapatis 

Instructions

  • heat the oil in a large frying pan with (ideally one with a heavy base)
  • finely dice the onions and add to the hot oil, cook on a medium heat for 10-12 mins (don't try to cook the onions quickly, all the flavour develops as you cook them slowly) 
  • whilst the onions are cooking, measure out all of your spices into a bowl and set to one side
  • get the salmon ready by cutting it into bite sized pieces 
  • chop the garlic and add to the onions and cook for a further 3 mins
  • add all of the spices to the onion and garlic and mix together until they release their aromas. This should take 2 mins or so. 
  • Add the salmon and reduce the heat so the salmon cooks very gently for 10-15 mins. Try not to stir the salmon too much, as it is quite delicate and will break apart.
  • If you're making rice, now is a good time to cook it 
  • The salmon is ready when parts begin to flake off the pieces as you stir it
  • Add the tomato puree and stir gently, cook for a further 2 mins

Serve the salmon curry on top of a bed of fluffy rice, topped with a dollop of yogurt, a squeeze of lemon and some finely diced spring onions and chopped coriander.