What makes this simple fish curry special is the citrus tang of tamarind, extracted from the pulp of the tamarind pod. Find tamarind concentrate or puree in good supermarkets and Asian markets.
Serves 4
1-1/2 lb. salmon fillets, skinned [750 g]
1 tsp. sea salt
1 onion, peeled
2 tbsp. oil [25 g]
3/4 inch piece of ginger
1 garlic clove, crushed
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
2 small, hot red chili peppers, sliced
1 tbsp. tamarind concentrate
1 tbsp. tomato paste
1-3/4 cups coconut milk [28 g]
1 tsp. sugar
torn cilantro leaves for garnish
Cut the salmon into bite-sized chunks. Rub with 1/2 tsp. salt and set aside.
halves and finely slice the onion. Heat the oil in a heavy-based pan and fry the onion until soft, but not colored. Peel and grate the ginger. Add to the pan along with the garlic and fry for 1 minute longer, stirring.
Add the ground coriander, cumin, turmeric, and chilies, stirring well until fragrant. Add the tamarind, tomato paste, coconut milk, 1 cup water, 1/2 tsp. salt, and the sugar, and heat gently, stirring. Simmer, uncovered, for about 10 minutes. Taste and adjust for tamarind and chili.
Add the fish and simmer until cooked, about 5 minutes. Scatter some cilantro over and serve with steamed rice.
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