FINE-DINING-INDIAN PAGE 12
Slow braised salmon in turmeric spiked coconut milk
R E C I P E F R O M B E Y O N D C U R R Y C O O K B O O K
I N G R E D I E N T S
600 g salmon 3 g turmeric 5 g salt For molly sauce 50 mL coconut oil 2 g fenugreek seed 5 g mustard 1 g sprig curry leaves 20 g garlic, thinly sliced 30 g ginger, thinly sliced 150 g onion, sliced 4 green chilies, chopped 15 g turmeric 200 g coconut milk powder 5 baby plum tomatoes Salt to taste 150 mL water or plain fish stock
M E T H O D
Portion the fish into 50 g pieces, marinate with turmeric and salt, pan-fry with coconut oil to sear evenly, and set aside. Dilute coconut milk powder to get a thick consistency.
Heat coconut oil in a deep, thick-bottomed saucepan, add mustard seeds, and allow to crackle. Add curry leaf, ginger, and garlic, and sauté to light golden; then add sliced onion, and sauté for a minute. Add chopped green chili; sauté to remove the raw chili flavor.
Add turmeric powder and salt, and sauté without sticking to the pan. Pour in water or fish stock; reduce heat to a simmer. Now add thick coconut milk, adjust seasoning, and slide in the fish pieces.
Avoid stirring; rather, try moving pieces by moving the pan. Add halved baby plum tomatoes; simmer for 15 minutes over low heat without boiling.
Results are better when consumed after an hour, when flavors are settled properly.