Ingredients
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- ½ teaspoon fenugreek seeds
- 1 red onion thinly sliced
- 2 Serrano peppers slit but still intact
- 10-12 curry leaves
- 1- inch knob fresh ginger minced
- 6-7 garlic cloves minced
Spices
- 2 tablespoons coriander powder
- ½ teaspoon Kashmiri chili powder
- ½ teaspoon paprika
- 1 teaspoon turmeric powder
- 1 cup water
- 2 pieces of Kodampuli soaked in water
- 1 pound wild-caught sockeye salmon skin removed, cut into a few pieces (you can cut this into smaller pieces once the fish is cooked)
- 1 13.5 ounce can coconut milk, full fat
- Salt and pepper to taste
Instructions
- Heat oil on medium heat and splutter mustard and fenugreek seeds.
- Add onions, serrano peppers, curry leaves and pinch of salt.
- When the onions turn golden, add ginger and garlic. Stir-fry for a couple minutes and then add the spices. Mix everything together, add the water and the kodampuli.
- Bring everything to a low boil and then add the salmon. After a couple minutes, gently flip the fish. After another two minutes, add the coconut milk.
- Season well with salt and pepper and let the fish simmer in the coconut milk for about 5 minutes until the curry has thickened a bit.
- Once the curry is done, you can cut the fish into smaller pieces with your spatula, if you’d like.
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