Tamarind Salmon Curry

Cook Time 30 minutes

Servings 4

Ingredients

50g unsalted butter

Olive oil

1 handful curry leaves

1 onion, chopped

1 tbsp ginger, finely chopped  

3 garlic cloves, chopped

2 tbsp Mendes Masala (or 1 tbsp garam masala and 1 tbsp curry powder)

2 tbsp tamarind puree mixed with 1 cup hot water

250g cherry tomatoes, halved

1 can chopped tomatoes

1 tbsp brown sugar

4 × 200g salmon pieces, skinless, pin boned

½ cup coconut cream, to drizzle

To Serve

Lime juice

Basmati rice

Coriander

Method

For the curry, melt the butter in a saucepan with the curry leaves then add the onion, season and cook for 3-4 minutes over medium heat until softened. Add the ginger and garlic and cook for 1 minute then add the masala and cook for a further minute.

Add the tamarind, fresh and canned tomatoes and the brown sugar. Bring to a simmer, reduce to medium-low and cook for 10 minutes. Season to taste.

Add the fish fillets and baste, cover with a lid and cook for 6-8 minutes until cooked through. Drizzle with coconut cream and fresh lime juice and serve with basmati rice and coriander.

If using coriander leaves to garnish, chop the stalks finely and add to the base when cooking the onions. There is big flavour there, and no point in wasting half of the bunch!

Note: Tamarind puree is what you want to use here. Sometimes it is marked as tamarind paste, but you don’t want to use the concentrate. Stick to the puree or paste.