Salmon fillets, marinated in lime and turmeric then pan-fried. Served with a Dahl style lentil curry and pilau rice. Garnished with some sliced tomato, red onion and coriander.
This dish may look a little yellow, but don’t let that fool you – this is one of best curries I have designed in a while.
Serves two people
Preparation time 20 minutes, cooking time 50-60 minutes
For the salmon:
2 skinless salmon fillets
Juice of two limes
2 teaspoons ground turmeric
1 red bird eye chilli – thinly sliced
2 tablespoons vegetable oil – to fry salmon
Method: In a bowl mix the turmeric, sliced chilli and lime juice. Put salmon in bowl and give a god coating on all sides. Put in a fridge for at least an hour before cooking (best 2-3 hours) and remove 30 minutes before cooking to bring back to room temperature. The marinade will change the salmon from pink to yellow and infuse it with a wonderful flavour. To cook, heat two tablespoons of oil in a wide frying pan over a medium high heat. Cook the salmon for 4-5 minutes on each side then remove and place on absorbent paper to drain before serving.
For Dahl curry
125g red lentils – washed thoroughly
2 -3 round tomatoes – remove skin and seeds
1 teaspoon ground turmeric
1 teaspoon mustard seeds
1 tablespoon vegetable oil
1 large white onion
3-4 cloves garlic
1 green chilli – thinly sliced
1/4 teaspoon ground asafoetida
1 teaspoon salt – extra to taste
8-10 curry leafs
Garnish – 1 sliced tomato, 1 sliced red onion and chopped coriander
Method: Start by heating the oil in a deep pan over a medium high heat. Add the mustard seeds and fry until the begin to start to pop then add the onion, chilli, tomato and the garlic. Fry for 3-4 minutes then add the turmeric, stir well and fry for an additional minute then add the washed lentils and stir well. Add enough water to completely cover the lentils and bring to a simmer. Add the curry leafs , a teaspoon of salt and the asafoetida , stir well, and reduce heat to a simmer for 50 minutes, checking each 10 minutes and adding extra water as the lentils thicken and water cooks off. The dish is ready when the lentils break down and the sauce is at your chosen consistency. Before serving taste for seasoning and add additional salt to your taste. Add some sliced tomato, red onion and coriander as a garnish to the dish when served.
150 basmati or long grain rice – rinsed thoroughly
1 white onion – diced
2 cloves garlic – thinly sliced
1/8 tsp ground cinnamon
1/2 tsp ground turmeric
1/2 tsp ground coriander
4 cardamom pods
Chicken stock – twice the volume of the rinsed rice
You require a medium to large pan with a tight-fitting lid (glass is best)
Method: melt the butter in a pan over a medium heat then add the onion, garlic and all the spices. Stir and fry for around 4 minutes until the onion softens and the spices become aromatic. Add the rice and stir through until the rice is fully coated and the mixed through the spiced onion mixture. Add twice the volume of stock to the volume of rice, bring to the boil then reduce heat to a simmer. Cover pan with a tight-fitting lid and leave on a low heat. Let the rice drink the stock as it cooks, it should take around 10 minutes for the rice to fully absorb the stock. Once stock is fully absorbed carefully remove pan lid and fluff rice with a fork before serving.