Salmon and Coconut Curry

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Salmon and Coconut Curry
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
3 tablespoons
clarified butter (or oil)
1
onion (very finely chopped)
2 cloves
garlic (finely chopped)
½ teaspoon
fresh Ginger root (peeled and finely chopped)
1
green chile pepper (deseeded and finely chopped)
3 cups
4 cups
Salmon fillet (skinned and cut into chunks)
2
Mangoes (peeled, stones removed and cut into chunks)
1 ¼ cups
2 tablespoons
chopped, fresh Cilantro
2 tablespoons
black Mustard seed (lightly toasted)
Cilantro (sprigs)
Preparation

Kitchen utensils

1 Small pot, 1 Baking sheet, 1 Casserole dish, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Fine-mesh sieve, 1 Slotted spatula, 1 Grill pan, 1 Salad spinner, 1 Parchment paper, 1 Potato ricer, 1 Drying rack, 1 Citrus juicer

Preparation steps

1.
Hat the butter in a wide pan and gently fry the onion until soft but not brown.
2.
Add the garlic, turmeric, ginger and chile pepper and cook for 2 more minutes then add the fish broth and lime juice.
3.
Bring to a boil then turn the heat down and add the salmon, mango and coconut. Simmer for 10 minutes or until the salmon is cooked through, then stir in the chopped cilantro.
4.
Serve with the mustard seeds scattered over and garnish with cilantro sprigs.