Coconut Curry Salmon with Potatoes


 

 

 

 

 

 

We love salmon, especially my daughter, and I usually fry it in a pan or grill it in our barbecue grill. Simple and staple ways of eating this healthy fish. This time, I felt like taking a different route, and adding more flavor and body to it. Why not in a curry? Fish curry and rice for dinner, yum! We love our curries from India, and Thai curries come a close second. With Thai red curry paste and Kaffir lime leaves already sitting pretty in my fridge, and a perfect size can of coconut milk stored in my pantry, the salmon was ready for cooking in a simple Thai curry. I decided to throw in some potatoes to give it more body and substance. Basic chopping skills and minimal prep work to go with, it certainly turned out to be a good and hearty dish for dinner.

Ingredients:

Fresh salmon, 1 lb., washed, cleaned pat-dry and cut into chunks.

1 potato, peeled diced

1 red onion, finely minced

1 tsp. minced ginger + 1 tsp. minced garlic

A few sprigs of fresh thyme

1 green chilly, minced. Deseed for less heat.

5-6 kaffir lime leaves

1 tsp. Thai red curry paste. I use store-bought.

1 cup coconut milk

2 cups water

1 tbsp. corn flour or arrowroot, to dredge potatoes and salmon

Salt and black pepper, to taste

Paprika – 1 tsp.

Fresh coriander or cilantro, chopped – 1 tbsp.

Fresh lime juice

Oil

Season the salmon with salt and 1/2 tsp. paprika. Sprinkle corn flour/arrowroot and coat the pieces well. Set aside. Similarly, repeat the step for potatoes, and set aside.

In a large non-stick pan, heat 1 tbsp. oil. Add the salmon on medium high heat, and stir fry for a couple of minutes, till it develops a light golden crust. The fish will also release it’s own healthy fat. Remove fish and set aside.

In the same pan, add the potatoes. Stir-fry for a few minutes, till they start turning light golden. Add the onions, and saute till the onions turn light pink. Add the thyme sprigs, ginger and garlic and stir well. Add the red curry paste and stir fry for a couple of minutes. Add the water.

Add kaffir lime leaves. Bring to a boil, simmer and cover and cook till potatoes are nearly done. Add the salmon chunks. Add coconut milk. Season with salt and pepper.

Cover and simmer for 10 minutes, or till salmon is cooked. Add fresh cilantro and a squeeze of fresh lime juice. Serve with jasmine rice or flaky Malabar parathas.

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