Sri Lankan Salmon Curry

On 11th June 2015, This was Dinner

Tonight I had to say goodbye to my dualit mini-blender which went kaput as I was trying to whizz up a paste. I’ve had it for years. It was a Christmas present from Mr S, and before you say anything, yes I was pleased. I’d have kitchen based Christmas presents over other stuff any time.

So now I am mini blenderless and I had to revert to the pestle and mortar, which is how the paste is made in the original Delicious Magazine recipe.

Preparing:

  • Finely chop a couple of green chillies
  • Finely chop a couple of garlic cloves
  • Finely chop some ginger
  • Chop a red onion
  • Cut some broccoli into small florets
  • Chops some salmon into bite sized pieces
  • Get a tin of chopped tomatoes, coconut milk, mild curry powder, oil & seasoning ready

Making:

Bash up the chillies, garlic cloves, ginger, curry powder, oil and a pinch of salt in a pestle and mortar to form a paste.

Heat some oil in a pan. Add the onion and cook until softened.

Add the paste a cook, stirring well, for a couple of minutes.

Add the tin of tomatoes and half a tin of water. Stir well and bring to the boil. Reduce to a simmer and cook for five minutes.

Add the coconut milk (you won’t need a full tin) and broccoli and cook for another ten minutes with the lid on.

Add the pieces of salmon and put the lid back on. Cook for around five minutes until the salmon is cooked through.

Serve with rice.

TWD_1106_Salmon_CurryWe were supposed to have Indian Scrambled Eggs for dinner on Friday night. Not much of a Friday night dinner – I know. We had fish butties instead.

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