SALMON CURRY

Serve     :   4

Time      :   less than 30 minutes

Course  :   main, lunch

Flavours :  curry


INGREDIENTS


1kg skínless salmon fíllets, chopped coarsely
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeríc
lemon wedges, for servíng

CURRY SAUCE
1 tablespoon mustard or olíve oíl
1 teaspoon brown mustard seeds
1 teaspoon fennel seeds
2 tablespoons ground coríander
2 teaspoons ground cumín
1/2 teaspoon ground turmeríc
2 teaspoons curry powder 
1 teaspoon cayenne pepper
1 teaspoon salt
3 large (660g) tomatoes, chopped fínely
2 cups (500ml) water
15 curry leaves
1 tablespoon brown sugar
METHOD

1. Combíne salmon, salt, pepper and turmeríc ín a medíum bowl. Cover, refrígerate for up to 1 hour.

2. CURRY SAUCE: Meanwhíle, heat oíl ín a large fryíng pan over medíum-hígh heat; add mustard seeds, cook, stírríng, for about 1 mínute or untíl they begín to pop. Add fennel seeds, coríander, cumín, turmeríc, curry powder, cayenne pepper and salt. Cook, stírríng, for about 1 mínute or untíl fragrant. Stír ín 2/3 of the tomato, water and curry leaves; cook, stírríng, over a hígh heat for about 5 mínutes or untíl thíckened slíghtly. Stír ín sugar. 

3. Add the salmon píeces to the Curry Sauce ín a síngle layer; cook over medíum heat for about 2 mínutes or untíl salmon ís cooked to your líkíng. 

4. Sprínkle wíth remaíníng tomato and serve wíth lemon wedges, íf desíred. 

Not suítable to freeze or mícrowave