This is hands down one of my favourite things to cook. I know you may be thinking how bizarre the words salmon and curry sound together, but trust me when I tell you this South Indian one-pot piece-de-resistance is also now one of your favourite things to cook. The nice thing about this curry, like most, is the ease at which powerful flavour bombs (aka those dry spices you’ve been hoarding in your cupboard) meld together with juicy fresh tomatoes and bright green baby spinach to form the perfect base from which you nestle in chunks of salmon to poach. Don’t enjoy salmon? Swap in any firm white fish or even jumbo prawns.
PHOTOGRAPHY: LAUREN MILLER
Side note: Coconut rice is highly addictive. I like to make extra and store it in the fridge for up to 3 days.
1 ½ cups basmati rice
1 can full-fat coconut milk
1 Tbsp vegetable or ghee
1 Tsp whole black peppercorns
1 small onion, finely chopped
1 garlic clove, finely chopped
1 2-inch piece of ginger, peeled and finely chopped
1 Tsp ground cinnamon
1 Tsp brown sugar
1 Tsp ground turmeric
1 Tbsp Garam Masala spice mix
6 Roma or plum tomatoes, roughly chopped
2 cups baby spinach
1 lb. skinless fresh salmon, cut into large pieces
1 lime, cut into wedges
½ cup fresh cilantro leaves, roughly chopped
1. Place the rice, coconut milk and 1 cup of water into a pot. Cover and bring to the boil. Reduce the heat to a simmer, cooking for 25-30 minutes, or until all the liquid is absorbed.
2. Heat the oil over medium in a large pan with a tight-fitting lid. Add the peppercorns and clove, cooking for 1 minute until fragrant. Add the onion, garlic and ginger. Cook for 5 minutes until the onion has softened.
3. Add the cinnamon, brown sugar, turmeric and garam masala spice mix. Stir through the onions for 30 seconds until lightly toasted.
4. Add the tomatoes to the pan and season with salt and pepper. Cover with a lid and reduce the heat to low. Cook for 15 -20 minutes until the tomatoes have broken down into a light sauce, stir occasionally.
5. Stir through the spinach to wilt slightly, then nestle the salmon pieces flesh side up. Cover and cook for 8-10 minutes until the flesh is firm.
6. Season with a squeeze of lime juice and cilantro. Serve with the coconut rice.