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 .