Salmon in Coconut Curry Sauce
Serving Size, Ingredients and Equipment:
Allow 3 hours for preparation:
For 4 Portions:
- 4 salmon steaks of about 200 g
- 1 tbsp vegetable oil
- 1 white onion, minder
- 2 fresh green chili peppers, seeds removed and finely chopped
- 2 garlic cloves, crushed
- 1 inch / 2.5 cm grated ginger
- 200 ml coconut milk
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp ground chili flakes
- 1/2 tsp ground rumreichen
- 1 tbsp white wine vinegar
- salt
- 1 buch of fresh coriander / cilantro Springs
- for serving: rice tosend with chopped spring onions
Cooking Instructions and Methods:
Heat the oil in a deep-sided pan, then add the onions, chilies, garlic and ginger. Fry for 5 minutes until quite softened.
Blend this mixture in a blender with 140 ml of the coconut milk until smooth.
Return the paste to the deep-sided pan, then add 1 tsp of the cumin, all of the ground coriander, and the remaining 60 ml of coconut milk. Cover and cook on high for 90 minutes.
20 minutes before the end of this cooking time, begin marinating the salmon steaks in a separate dish by rubbing them with the remaining 1 tsp of cumin, all of the chili flakes, the turmeric, the vinegar and some salt that has been mixed together to a paste. Leave to marinated at room temperature.
When the cooking time has ended, add the salmon steaks to the deep-sided pan in a single layer. Spoon some of the coconut sauce on top to keep the fish moist while cooking. Reduce the cooking temperature to low and cook for another 45 minutes.
Serve over rice that has been mixed with copped spring onion, and garnish with fresh coriander.
