I’ve been mildly obsessed with salmon and curry since eating the delicious tandoori salmon skewers from The Taj a few years back. I’m still determined to convert my Big Green Egg into a tandoor oven because it has the ability to be one, but for now I made this recipe for Indian salmon skewers with a delicious curry sauce because it’s so much easier to do.
Nomu sent me one of their gorgeous spice racks around xmas time and I have been loving using their high quality herbs and spices since then. This makes the perferct gift for anyone who loves cooking. Their sweet smoked paprika is one of my favourites and that gets sprinkled into a LOT of my dishes. I used all of their spices to make this recipe, which I adapted from the Indian chicken curry recipe they sent me with the rack.
I also picked up a top tip form a friend via Instagram recently, where she advises grating all the vegetables (onions and tomatoes) that go into a curry because the texture is softer and better. Softening chopped onions can be a long chore and I never really like the crunchy texture of onions that haven’t been softened enough.
This recipe seems difficult because the list of ingredients is fairly long but you could make the marinade the day before and then just quickly pan fry the skewers just before you need to serve them. They cook in a matter of minutes.
How to cook basmati rice?
Cooking rice can be more complicated than you think and one is never been sure of the need to rinse it before or not and It all depends on the quality and brand of rice that you buy. My sister told me of a foolproof method to cook fluffy basmati rice and it really is the business. Simply place the desired quantity of rice into a pot. You can use any size here as the recipe is worked in proportions. Cover the rice with water with about one finger width of water covering the top surface. You just have to estimate here, but approximately 2 cm. Bring this to the boil and then simmer gently until with the lid partially covering the pot until the water has been absorbed. Then turn off the heat, put the lid on and later fluff with a fork.
I used a small can of coconut milk which you can buy in 185ml. Alternatively you can use half a tin of coconut milk. I don’t normally like to create a recipe using half a tin of something but I think a whole tin would have softened the heat and flavour levels too much, but you could use a whole one if you liked a creamier sauce. Or, increase the level of curry blend and paprika to one teaspoon of each.
Recipe – serves 2 (simply double everything up to make enough for 8)
- ½ tsp ground cumin
- ½ tsp smoked sweet paprika
- ½ tsp curry blend
- ½ lemon (zest and juice) – use the other half to cut into wedges to serve
- 3 cloves garlic minced
- 3 tbsp plain yoghurt
- 400gms – 450 gms – salmon fillet – pin boned
- 4 medium-sized skewers
- olive oil to fry
- 1 onion finely chopped or grated
- 2 clove garlic minced
- ½ red chilli finely chopped
- 15gms coriander – stalks and leaves separated (Use the stalks in the curry sauce and half the leaves to garnish at the end)
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp smoked sweet paprika
- ½ tsp curry blend
- 1 x 400gm can tomatoes – chopped
- 150ml fish stock (prepared)
- 185ml – 200ml can coconut milk
To make the marinade put the cumin, paprika and curry in a small non stick pan and toast for a minute. Add this to a bowl with all the other marinade ingredients.
Cut the salmon into thick sizes and then into squares. I like to leave the skin on but you can take it off if you prefer. It is likely that it will come off when fried anyway. Coat the salmon in the marinade, cover with cling and keep in the fridge for a couple of hours or overnight.
To make the curry sauce, heat a large glug of olive oil in a large non-stick frying pan and add the onion, garlic, chilli and coriander stalks and let this soften in the pan over a low heat for about 10 minutes. Stir it regularly.
Add the ground coriander, turmeric, smoked paprika and curry blend and cook for a bout 3 minutes. Add the chopped tomatoes and fish stock and allow this to simmer for about 15 minutes.
Add the coconut milk and then cook for a further 5 – 10 minutes to thicken. Stir in half the coriander leaves which you have roughly chopped (save the rest to scatter over the finished dish)
When you are ready to eat, make your basmati rice according to my technique mentioned above or the packet instructions. I used brown basmati rice, which is healthier and has a lovely nutty flavour.
Heat a non-stick frying pan and add a splash of olive oil. Thread the salmon onto the skewers and fry over a medium heat turning to brown all sides. Be careful not to over cook the fish. Salmon is at its best when its slightly pink on the inside.
Serve the skewers on the rize with curry sauce spooned over. Scatter the remaining fresh coriander leaves to garnish.
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