Ingredients Jump to Instructions ↓

  1. 1/3 cup unsweetened shredded coconut

  2. 1/4 cup minced onion

  3. 2 large garlic cloves, minced

  4. 2 medium serrano chiles, minced

  5. 1 1/2 tablespoons minced fresh ginger

  6. 1/3 cup plus 3/4 cup unsweetened coconut milk

  7. 3 tablespoons vegetable oil

  8. 1/2 teaspoon yellow mustard seeds

  9. 8 curry leaves, preferably fresh (see Note)

  10. 2 teaspoons ground fennel

  11. 1 tablespoon ground coriander

  12. 1/4 teaspoon ground cardamom

  13. 1/4 teaspoon turmeric

  14. 1/4 teaspoon cayenne pepper

  15. 1/4 teaspoon ground fenugreek

  16. 1 tablespoon tamarind concentrate dissolved in

  17. 1 tablespoon of water

  18. 2/3 cup water

  19. 1/2 cup chopped canned tomatoes, drained

  20. Pinch of sugar

  21. 15 cherry tomatoes, halved

  22. 2 1/4 pounds skinless salmon fillet, cut into 1 1/4-inch chunks

  23. Salt

  24. Cilantro leaves, for garnish

Instructions Jump to Ingredients ↑

  1. In a mini food processor, combine the shredded coconut, onion, garlic, serrano and ginger with the 1/3 cup coconut milk and process to a paste.

  2. In a large, deep skillet, heat the vegetable oil. Add the yellow mustard seeds and curry leaves and cook over moderately high heat until the seeds pop, about 1 minute. Add the coconut paste and cook over moderate heat, stirring, until fragrant, about 4 minutes. Add the ground fennel, coriander, cardamom, turmeric, cayenne and fenugreek and cook, stirring, until fragrant, about 2 minutes. Add the remaining 3/4 cup of coconut milk and the tamarind paste, water, tomatoes and sugar. Bring to a simmer, scraping up any bits from the skillet. Simmer over low heat for 10 minutes.

  3. Add the cherry tomatoes to the sauce and simmer over moderate heat until just starting to soften, about 1 minute. Season the salmon with salt, add it to the skillet and simmer over moderate heat, stirring gently a few times, until just cooked through, about 3 minutes. Sprinkle the curry with the cilantro leaves and serve.


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