Salmon Curry
A fragrant, Sri Lankan-style salmon curry that comes together from a can of salmon simmered low and slow with coconut milk, goraka, and a warm blend of spices. Quick enough for a weeknight, good enough for company.
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1 onion, finely chopped -
cardamom, ginger, garlic — sautéed together to start -
1 can salmon, water reserved -
paprika, for colour -
½ mug water, plus more to taste -
2 pieces goraka, dried -
a little coconut milk -
½ tsp chilli powder -
¼ tsp black pepper -
pinch cinnamon -
⅓ tsp fennel seeds -
1 tsp curry powder, roasted -
salt and more paprika, to taste -
½ tsp turmeric -
optional: sautéed tomatoes, to finish
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Sauté onion, cardamom, ginger, and garlic together in oil until softened and fragrant.
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Pour the water from the salmon can into the saucepan. Stir on low heat. Add paprika for colour, then ½ mug of water.
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Add the goraka and a little coconut milk. Add all spices — chilli powder, pepper, cinnamon, fennel seeds, roasted curry powder, turmeric, and salt. Add more water to taste. Simmer on low for about 20 minutes.
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Add the salmon in 2–3 cans’ worth, breaking it lightly into large chunks. Keep on low heat for 10–15 minutes. Taste and adjust salt, chilli, etc.
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Optional: sauté some tomatoes and stir in at the end. Serve with rice or roti.
Notes
- Goraka is a dried sour fruit used in Sri Lankan cooking as a souring agent — find it at Sri Lankan or South Asian grocery shops. Tamarind can substitute in a pinch.
- Roast the curry powder in a dry pan for a minute before using — it deepens the flavour considerably.
