Goan Fish Curry
4 skinless salmon fillets, about 250g each 1 tsp sea salt 1 tbsp lemon juice 3 tbsp sunflower oil 1 large onion, finely chopped 3 garlic cloves, crushed garlic puree 2 tsp fresh ginger, minced
1/2 tsp ground turmeric 1 tsp ground coriander 1/2 tsp cumin 1/2 to 1 tsp chilli powder
250ml coconut milk 2-3 fresh green chillies, sliced lengthwise 2 tbsp apple cider vinegar Large handful of coriander, chopped
1 1/3 cup short-grain brown rice
Cook the short-grain brown rice according to the packaging instructions. Season the salmon fillets with the lemon juice and 1/2 tsp sea salt. Heat a frying pan over medium heat. Add the oil and onion and sauté for 8 to 10 minutes until it turns a pale golden colour. Add the garlic and ginger and stir for a minute. Follow with the turmeric, coriander, cumin, and chilli powder, and stir for another minute or so. Add the coconut milk, chillies, and vinegar, together with 1/2 tsp salt and simmer uncovered for 6 to 8 minutes. Finally, add the fish and cook gently for 5 to 6 minutes. Finish with fresh coriander and serve straight away with the rice.