Salmon Red Kari

Ingredients

• 4 tbsp Vegetable oil or avocado oil
• 2 tsp Black mustard seeds (Divided)
• 0.5 tsp Fenugreek seeds
• 2 Shallots (Medium, peeled and minced)
• Garlic (Named in the directions; quantity not specified)
• 2 in Fresh ginger (Piece; preparation not specified)
• 2 sprigs Fresh curry leaves (Washed and dried; divided)
• Coriander (Named in the directions; quantity not specified)
• 2 tbsp Kashmiri red chili powder (Plus 1 tsp; divided)
• 2 tbsp Tomato paste
• 3 Green Thai chiles (Stemmed and thinly sliced; or use 1 serrano)
• 14 oz Light unsweetened coconut milk (One can)
• 1 tbsp Tamarind concentrate or paste (Such as Cock or Wangderm)
• 2 tsp Fine sea salt
• 1.5 lb Skinless salmon fillet (Cut into 4 in / 10 cm pieces)
• Steamed jasmine or basmati rice (For serving; quantity not specified)

Steps

1. 1

   In a heavy-bottomed pot or Dutch oven over medium-high heat, warm 2 tablespoons of the oil. Add 1 teaspoon of the mustard seeds and the fenugreek seeds, and sauté until the mustard seeds splutter and the fenugreek is fragrant, about 1 minute.

2. 2

   Add the shallots, garlic, ginger, and 1 sprig of curry leaves. Sauté until the shallots are translucent and their edges begin to brown, 7 to 8 minutes.

3. 3

   Add the coriander, 2 tablespoons of the chili powder, tomato paste, and sliced chiles. Cook until fragrant and the tomato paste begins to stick to the bottom of the pan, 3 to 4 minutes.

4. 4

   Add the coconut milk, tamarind, and salt, and stir to combine.

5. 5

   Bring the curry to a simmer. Lower the heat to low, then add the salmon pieces in one layer, shingling them next to one another.

6. 6

   Cover and cook until the salmon is opaque, flaky, and firm to the touch, 10 to 12 minutes.

7. 7

   In a small saucepan, warm the remaining 2 tablespoons of oil over medium-high heat.

8. 8

   Once the oil is hot, add the remaining 1 teaspoon of mustard seeds and the remaining curry leaves. Fry until the mustard seeds begin to splutter, 30 to 45 seconds.

9. 9

   Remove the saucepan from the heat. Add the remaining 1 teaspoon of chili powder and swirl to mix.

10. 10

    Pour the hot spiced oil over the salmon kari. Serve with steamed jasmine or basmati rice.

Notes

The source suggests substituting another firm fish, such as swordfish or tuna, for the salmon. Store in an airtight container in the refrigerator for up to 4 days. The source description notes that the kari can be reheated gently on low heat and is suitable for advance preparation. The directions mention garlic and coriander, but their quantities are not provided in the ingredient list.

Nutrition per serving

• main
• curry
• South Asian
• one-pan
• weeknight meal
• make-ahead
• gluten-free
• dairy-free