Sri Lankan salmon curry

Experimenting with global cuisines doesnt have to be daunting when you can whip up a Sri Lankan fish curry in 30 minutes or less.

Recipe «Sri Lankan salmon curry» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 garlic cloves, 3cm piece ginger, sliced, 2 tsp each panch phoran and whole coriander seeds, 1 tbs mild madras curry powder, 2 small green chillies, chopped , 2 tbs sunflower oil, 1 onion, chopped, 4 tomatoes, chopped , 10 curry leaves, 1 bunch broccolini, 270ml can coconut milk, 600g skinless salmon fillets, cut into 3cm pieces, Shredded coconut, lime wedges, chutney and warmed roti, to serve.

Ingredients:

• 2 garlic cloves 
• 3cm piece ginger, sliced 
• 2 tsp each panch phoran and whole coriander seeds 
• 1 tbs mild madras curry powder 
• 2 small green chillies, chopped 
• 2 tbs sunflower oil 
• 1 onion, chopped 
• 4 tomatoes, chopped 
• 10 curry leaves 
• 1 bunch broccolini 
• 270ml can coconut milk 
• 600g skinless salmon fillets, cut into 3cm pieces 
• Shredded coconut, lime wedges, chutney and warmed roti, to serve 

Instructions

1. To make the curry paste, place the garlic, ginger, spices and chilli in a mortar and pestle and grind to a paste. Set aside.
2. Heat oil in a saucepan over medium heat. Add onion and cook for 3-4 minutes until softened. Add the curry paste and cook, stirring, for a 2 minutes or until fragrant. Add the tomato, curry leaves and broccolini, then cook for a further 2 minutes. Add the coconut milk and 1/2 cup (125ml) water, then bring to a simmer.
3. Add the salmon, season and cook for a final 5 minutes or until the salmon is just cooked.
4. Garnish the curry with shredded coconut and serve immediately with lime wedges, chutney and warmed roti.