Active Time
N/A
Total Time
45 MIN
Yield
Serves : 6
© Dana Gallagher

How to Make It

Step 1    

In a mini food processor, combine the shredded coconut, onion, garlic, serrano and ginger with the 1/3 cup coconut milk and process to a paste.

Step 2    

In a large, deep skillet, heat the vegetable oil. Add the yellow mustard seeds and curry leaves and cook over moderately high heat until the seeds pop, about 1 minute. Add the coconut paste and cook over moderate heat, stirring, until fragrant, about 4 minutes. Add the ground fennel, coriander, cardamom, turmeric, cayenne and fenugreek and cook, stirring, until fragrant, about 2 minutes. Add the remaining 3/4 cup of coconut milk and the tamarind paste, water, tomatoes and sugar. Bring to a simmer, scraping up any bits from the skillet. Simmer over low heat for 10 minutes.

Step 3    

Add the cherry tomatoes to the sauce and simmer over moderate heat until just starting to soften, about 1 minute. Season the salmon with salt, add it to the skillet and simmer over moderate heat, stirring gently a few times, until just cooked through, about 3 minutes. Sprinkle the curry with the cilantro leaves and serve.

Chef's Notes

Fresh curry leaves, which resemble small bay leaves and have a savory flavor, are available from www.kalustyans.com.

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