Tamerind salmon curry

Great

% Daily Values based on a 2,000 calorie diet

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!