This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"There's no such thing as 'a curry.' There's six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask 'Which one?" -Aarti Sequeira
In England they now eat more curry than any other single food. What we think of in the U.S. as curry is not really what it is – primarily because most Americans grew up thinking of curry is what happens when you use the yellow curry powder easily available in most grocery stores for decades in a recipe.
The term, however, simply refers to a spiced dish – generally from the Indian sub-continent. The dictionary defines it as "a dish of meat, vegetables, etc., cooked in an Indian-style sauce of strong spices and turmeric and typically served with rice." This is also a fairly Western view of what a curry is. Yes, the spices are strong and generally there is a sauce along with "meat, vegetables, etc." but the spices don't always have to include turmeric and the flavors are not always Indian. Even within India there are a multitude of varieties based on regional flavors and recipes.
This recipe is in the style of Goa, a state that stretches along the Arabian Sea in southwestern India. The flavors are much different and many of their dishes use seafood as you might expect. Even so, there are dozens of variations on this sauce and the basic spices found in recipes all claiming to be a Goan curry. This recipe is meant to be as close to the most common as possible and still be both simple and use ingredients that are now widely available in the U.S..
You may not be able to find tamarind paste, for example and that is OK. The shrimp stock is a great addition and brings a subtle seafood flavor to the sauce. You can, however, use vegetable stock or even water.
Toasting the spices first really brings out their flavors and gives the curry a bit of a smoky flavor. Many curries from Goa also include paprika and a touch of smoked paprika is a great addition to this recipe.
I love the balance of the salmon with the sweetness of the fish as a counterpoint to the spicy sauce but you could use almost anything – chicken, shrimp, lentils or even roasted eggplant.
Servings: 4 | Serving size: 4 ounces fish with sauce
Cooking time: 75 minutes
This recipe can easily be multiplied and makes great leftovers. Serve with Brown Rice.
Place the black peppercorns and cloves in a small skillet over medium high heat.
Cook, stirring frequently, for 1 minute to toast the spices.
Add the coriander, cardamom, turmeric and cumin and toast for 2 minutes.
Adjust the heat or remove the pan from the heat if the spices begin to overheat or smoke.
Set aside to cool.
Place the olive oil in a large skillet over medium high heat.
Add the ginger and garlic and cook for about 1 minute. Stir frequently.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the jalapeno, tomatoes, shrimp stock, tamarind paste, honey and salt.
Stir and simmer for one hour. Stir occasionally
Place 1 cup of the sauce and the coconut milk in a blender with the spices.
Blend the sauce until smooth.
Add the remaining sauce and blend gently but not until too smooth. There should be a slight texture to the sauce.
Return the sauce to the pan over low-medium heat.
Add the salmon and cilantro to the pan and cook for about 8 minutes. Stir gently once or twice.
Serve topped with the green onions.
Serving size: 4 ounces fish with sauce
|Calories from Fat 90
|% Daily Value
|Total Fat 10g
|Saturated Fat 3g
|Monounsaturated Fat 3.5g
|Trans Fat 0g
|Total Carbohydrates 19g
|Dietary Fiber 5g
|Vitamin A 10%
|Vitamin C 37%
|Vitamin K 40mcg