This recipe is 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 that 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 from what we usually think of as curry, and many of their dishes use seafood, as you might expect. Even so, there are dozens of variations on this sauce as well as the basic spices found in recipes that are described as a Goan curry. I crafted this recipe to be as close to the most common Goan-style curry as possible, yet still be both simple and use ingredients that are now widely available in the US.
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 sweetness of the salmon 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.
|2 tsp.||ground coriander|
|1 tsp.||black peppercorns|
|1/2 tsp.||ground cloves (or 6 cloves)|
|1 tsp.||ground cardamom (about 8 pods peeled)|
|2 tsp.||ground turmeric|
|1/2 tsp.||ground cumin|
|2 tsp.||olive oil|
|2 Tbsp.||ginger (minced)|
|2 cloves||garlic (minced)|
|1 large||onion (diced)|
|2 small||red chilies (diced)|
|1 – 15 ounce can||no salt added diced tomatoes|
|1/2 cup||light coconut milk|
|1 1/2 cups||water|
|1 Tbsp.||tamarind paste|
|16 ounces||salmon (skinned and cut into 1/2 inch chunks)|
|1/2 cup||fresh cilantro leaves|
Place the coriander, black peppercorns, cloves, cardamom, turmeric, and cumin in a small skillet over medium high heat.
Cook, stirring frequently, for about 5 minutes to toast the spices. Adjust the heat or remove the pan from the heat if the spices begin to overheat or smoke.
Set aside to cool and then grind to powder in a mortar and pestle, spice grinder, or blender.
Place the olive oil in a large skillet over medium high heat.
Add the ginger and garlic and cook for about one minute. Stir frequently.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the chilies, tomatoes, coconut milk, water, tamarind paste, honey, and salt.
Stir and simmer for one hour. Stir occasionally.
Place the sauce in a blender with the spices.
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 cook for about 8 minutes. Stir gently.
Serve topped with the fresh cilantro leaves.
Serving size = 4 ounces fish with sauce
Servings = 4
Amount Per Serving
|Calories 247||Calories from Fat 81|
|% Daily Value|
|Total Fat 9g|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 15g||11%|
|Dietary Fiber 2g||10%|
|Vitamin A 15%||Vitamin C 18%|
|Calcium 6%||Iron 11%|
|Vitamin K 15mcg||Potassium 708mg|