Salmon in Garam Masala, Tomato and Coconut Milk Sauce

 

This is inspired by a Neil Perry recipe.  It’s a really tasty dish – simple, but good enough to impress your friends with, and quick enough to make when you get home from work.  It can be pretty spicy, so adjust the level of garam masala and chillies to suit your tolerance level!  Garam masala is a blend of spices that can be quite hot. You can even make your own if you feel so inclined!

 

FEEDS 2 PEOPLE

2 salmon fillets – make sure you let them get to room temperature before cooking!

Snow peas

Angel hair pasta

 

3 Tbsp Vegetable oil

One red onion, diced

2 cloves garlic, finely chopped

1 Tbsp finely grated ginger

½ tsp turmeric

1 tsp sea salt

1 or 2 small green chillis, finely chopped

1 punnet cherry/baby tomatoes, halved (try to get super sweet ones – I used beautiful baby romas)

1 small zucchini finely diced (optional)

1 400ml can coconut milk

3 kaffir lime leaves, sliced very finely

1 Tbsp garam masala

1 Tbsp fish sauce

1 firmly packed Tbsp palm sugar or brown sugar

1 cup fish stock

 

In a deep sided pan (choose a pan with tight fitting lid, as you’ll need to use the lid later) heat vegetable oil then add onion, garlic, ginger, turmeric, salt and chillies. Cook at medium heat for around 5 minutes – stirring.

Add tomatoes and zucchini and cook for another few minutes.

Add coconut milk, lime leaves, garam masala, fish sauce and sugar.

Bring to boil. Add fish stock and taste. Add more fish stock if desired. Simmer for a few minutes.

Carefully place salmon fillets into the liquid, presentation-side up.

Boil up a pot of water to ready to cook your pasta.

Place the lid on the pan and immediately remove from heat and leave for 6 minutes. The liquid is hot enough (with lid on) to cook the fish perfectly (hence the need to have the fish at room temperature prior to cooking).

In your boiling water, cook some angel hair pasta until al dente. In the last minute of cooking, throw in your snow peas then remove and set them aside, and drain your pasta.

While your fish is sitting in the pan cooking, work quickly make some pasta spirals using a fork and spoon and place onto heated plates (if you don’t do this quickly, your pasta will stick together. If this happens, rinse the pasta in a colander under some warm water to separate again).

When the 6 minutes for your fish is up, spoon some of the sauce onto the plates around the pasta. If you time this well, your fish will be ready to plate up as soon as your pasta spirals are done.  Place salmon on the plate and top with some more sauce.  Arrange snow peas and… ENJOY!

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