Tamerind salmon curry
Leave a note
Nutrition balance score
Great
Glycemic Index
27
Low
Nutrition per serving
Calories1364.5 kcal (68%)
Total Fat95.5 g (136%)
Carbs32.5 g (12%)
Sugars11.8 g (13%)
Protein97.6 g (195%)
Sodium1021.2 mg (51%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 Tbsptamarind
not from concentrate
½ cupwater
boiling
3 Tbspcanola oil
1 tspfenugreek seeds
1yellow onion
medium, finely chopped
4cloves garlic
finely chopped
1 tspground coriander
1 tspground fennel
1 tspcayenne chili powder
2 Tbspfresh curry leaves
½ cuppassata
strained tomato sauce
salt
to taste
¾ cupwater
1 lbsalmon pieces
filetted or bone-in
Instructions
Step 1
METHOD
Step 2
Add tamarind to a bowl and top with boiling water. Allow to sit for 10 minutes, then massage to release pulp. Discard any fibrous pieces, leaving only the tamarind juice.
Step 3
To a large frying pan on medium heat, add oil. Once hot add fenugreek seeds and toast for 10-15 seconds. Then add onions and garlic and saute until softened and slightly golden.
Step 4
Sprinkle in coriander, fennel, and cayenne chili. Heat through for 10-15 seconds to intensify the aroma of the spices. Then add curry leaves and cook for a few seconds or until they take on a vibrant green colour.
Step 5
Pour in passata and increase heat to medium-high. Season with salt to taste, and cook tomatoes until they reduce down to a jammy consistency.
Step 6
Add ¾ cup water and tamarind juice. Stir, and bring to a simmer. Once slightly thickened, lower in salmon pieces. Gently pour sauce over salmon, and cover with a lid. Cook for 5-7 minutes, or until salmon has cooked through to the centre.
Step 7
Serve with hot basmati rice. Enjoy!
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
