Slow-cooked salmon curry
This dish is based loosely on a Keralan fish curry called "fish molly"– and it is one of those recipes that will make everyone to go in for seconds. I believe skin and bone adds a depth of flavour, but use skinless fillets if you prefer. Serve it with fluffy rice and mixed salad leaves.
Serves 4
Ingredients
1 tbsp coconut oil
2 red onions, sliced
1 yellow pepper, sliced
1 red pepper, sliced
1 tsp finely grated ginger
1 tsp crushed garlic
3 tbsp lemon juice
1½ tsp salt
¾ tsp chilli flakes
400ml thick coconut milk
850g salmon
A small bunch of coriander leaves, chopped
Method
Heat the coconut oil in a nonstick frying pan. Fry the onions until browned, then add the peppers and cook for 2-3 minutes.
Preheat the oven to 170C/335F/gas mark 3½. Put the ginger, garlic, lemon juice, salt, chilli flakes and coconut milk in a large mixing bowl with 150ml water. Stir in the vegetables then pour into a casserole dish.
Immerse the salmon in the sauce, cover the dish and bake for 10 minutes, then reduce the heat to 140C/275F/gas mark 1 and cook for a further 30 minutes.
Garnish with chopped coriander leaves just before serving with steamed rice and salad.
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