Angela Malik's Goan Salmon Curry

I have recipes delivered to my email address on a regular basis.  I saw a recipe for Indian Salmon curry but after looking at the ingredients I realized that it wasn't authentic.  As I was looking around on line I came across a recipe by Angela Malik who is a chef in England. She is a Scottish born Indian.  Just recently, she opened The Angela Malik School of Food and Wine in London on Churchfield Road. She says that food is a sensory experience that encompasses all of our five senses touch, taste smell, sight and hearing. The perfect dishes are a delicate balancing of the five tastes; slightly fiery, a touch of sour tang, with perfectly balanced salt and a touch of sweet, underlying it all the power of bitter or umami.

She has a video on Youtube showing how to make Salmon curry, which I was thrilled with.  It was easy to prepare and quick to make.  Most of all it was delicious.  This is what I love about Indian cooking, you are not in the kitchen for hours. 

Ingredients:

1 tsp tamarind paste

1- 1\2 cups water

2 lbs of salmon

salt to taste

2-3 tbs vegetable oil

1 small onion, chopped

8-10 curry leaves

1 tsp mustard seeds

1/2 green chili, Serrano, chopped

1 tsp garlic paste

2 tsp ginger paste

1 tsp turmeric

1/4 tsp cinnamon

2 tsp coriander

6-7 oz of coconut milk

2 tbs cilantro for garnish

In a medium bowl add the tamarind paste, water and a pinch of salt.  Mix well until it looks like Pepsi. Add the salmon and marinate. Place a wok on medium heat, add the oil and onion.  Saute until the onion is caramelized.  Then add the mustard seeds, and curry leaves and saute for about 3 minutes.  Next, add the green chili, garlic paste and ginger paste and the rest of the spices.  Saute for a couple of minutes.  Add the coconut milk and stir well.  Finally, add the fish and some of the marinade.  You will want the sauce to be somewhat thick, like a thin gravy.  Cover and cook until the fish is done, about 2-5 minutes.  Serve over plain rice with a leafy salad on the side. Garnish with cilantro.  Enjoy!