Angela’s Goan Salmon Curry
Prep time: 5 mins
Cook time: 20 mins
4 salmon fillets with skin on
½ teaspoon salt
1 teaspoon tamarind concentrate
200g chopped onions
1 tablespoon ginger paste
1 tablespoon garlic paste
½ teaspoon mustard seeds
165ml coconut milk
1 deseeded red chilli
½ teaspoon turmeric
10 curry leaves
1 teaspoon ground coriander
¼ teaspoon ground cinnamon
½ teaspoon salt
150g frozen peas
75-150g green beans, blanched for 2-3 mins in boiling water
Veg Portions / Serving: 1
Recipe donated by Angela Malik for Veg Power.
This Goan salmon curry is one of my most-watched recipes on YouTube with over 60,000 views. I have taught it in hundreds of classes and made it many times for family and friends. Very simple, healthy and delicious. You can easily replace the fish for paneer for a delicious veggie option.
Dissolve the tamarind paste in hot water. Add the salt and let the salmon soak while you prepare the sauce.
Heat the oil in a wok or frying pan and drop in the mustard seeds. You will hear them starting to pop.
Add the onions and fry until brown. Add the ginger and garlic and fry for 2 minutes.
Add the turmeric, curry leaves, chillies, coriander and cinnamon and stir over a medium heat for 1 – 2 minutes. Add the coconut milk and gently heat through.
Add the marinated salmon, peas and green beans, and all of the tamarind water.
Bring just to the boil, then lower the heat and simmer for 8 – 10 minutes until the salmon is cooked.
Kids in the kitchen:
There are so many different smells and sounds in this recipe to get kids excited about food. Get them to measure all the spices — a great way to introduce them to the difference between a tablespoon and a teaspoon and why it’s important to use the right amounts. And make it their job to listen out for the mustard seeds popping.