Recipe by The Maple Restaurant
Festive spiced fish curry
- 2 x red chillies
- 2 x garlic cloves
- 2 x pieces of ginger, approx. 5cm
- 20g x coriander
- 2 x onions
- 3 x tbsp vegetable oil
- ½ x tbsp mustard seeds
- 2 x tsp fenugreek seeds
- 5 x curry leaves
- 1 x stick of cinnamon
- 2 x whole cloves
- 1 x teaspoon ground turmeric
- 400g x tin plum tomatoes
- 400ml x coconut milk
- 1 x tbsp mango chutney
- 5 x salmon fillets, approx. 100g each
- Salt and pepper for seasoning
- 1 x tbsp butter
- 2 x lemons
- 375g x brown basmati rice
Print this recipe
Preheat the oven to 180C/350F/gas 6.
De-seed the chillies, peel the garlic and ginger. Finely chop all together with the coriander stalks (reserve the leaves).
Peel and finely chop the onions, keeping them separate.
Heat 2 tbsps of vegetable oil in a casserole dish over medium heat. Add mustard seeds to the pan and wait for them to start popping. Then add the fenugreek seeds, curry leaves, cinnamon, garlic, ginger, coriander stalks, and most of the chillies.
Stir and fry for 5 minutes.
Stir in the chopped onions and cook for 10 minutes until the onions are soft and golden. Add cloves and turmeric to the dish.
Add the tinned tomatoes, breaking them up with a wooden spoon. Stir in the coconut milk, fill the empty tin with water and also stir into the sauce.
Add the mango chutney and bring the sauce to a boil, then simmer for 10 minutes or until slightly thickened and creamy.
Generously season the salmon fillets with salt and pepper. Put remaining 1 tbsp of oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 minutes until crisp. Flip the fillets over, lower the heat and cook for 2 minutes. Transfer the salmon to the curry sauce, skin side up and simmer for 5-7 minutes.
Serve with rice, lemon wedges and the remaining coriander leaves.
