A simple fish curry is incredibly easy to make. If you have the staples that most any Indian dish calls for as well as a can of rich coconut milk, you can create an aromatic broth and add whatever kind of meat or seafood you like. Salmon has a stronger taste than other fish and I felt it competed a bit too much with the curry itself, but my husband loved it and its complex flavors. Tilapia or any white fish would also work well. I adapted this recipe from a new cookbook I picked up, the Curry Bible.
4 salmon fillets
salt, to taste
1 T lemon juice
3 T olive oil
1 onion, chopped
2 t garlic paste
2 t ginger paste
1/2 t ground turmeric
1 t ground coriander
1/2 t ground cumin
1 t chili powder
2 T tomato puree (or a small spoon of tomato paste or a chopped tomato)
1 cup coconut milk
1 green chili, chopped
2 T white wine vinegar
2 T chopped fresh cilantro
Cut each piece of salmon in half and sprinkle with salt. Rub with lemon juice. Let sit in fridge for 15 minutes. Meanwhile, heat oil in skillet over medium heat. Sautee onion for several minutes. Add ginger and garlic paste and stir for a minute. Add spices and let cook for a minute. Add tomato and let cook for one minute. Pour in coconut milk, add chili and vinegar and some salt. Let simmer for 5 minutes. You may want to thin out the coconut milk if you want it less thick. Add in fish and let cook gently for 5 minutes. Add fresh cilantro. Serve over rice, with quinoa, cous cous or naan.
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