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A Taste Of Sri Lanka
Recipe by Minoli De Silva
Whip up a healthy fish dish for dinner with this flavourful Sri Lankan salmon. It is sure to satisfy everyone!
- Steps
- Ingredients
Ingredients
Dark Roasted Curry Powder
Beetroot Sambal Sauce
Charred Mushrooms and Curry Sauce
Pan Fried Salmon
Curry Leaf and Coriander Oil
Garnish
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Steps
- For the Dark Roasted Curry Powder, toast the coriander, cumin, fennel, rice and black pepper in a pan over a medium heat for around 3-5 minutes until golden brown and fragrant.
- Add the remaining ingredients to the pan and continue to toast for a further 3 to 5 minutes until the curry leaves are crispy, and the spices have darkened. Swirl pan often. Remove from the heat and set aside to cool. Once cool, use a spice grinder to grind to a fine powder.
- For the Beetroot Sambal Sauce, heat the oil in a saucepan and fry the beetroot for a few minutes before adding in the onion, fish chips and chillies. Cook for a few more minutes, then add the Curry Powder and cook until the beetroot mix sticks slightly to the pan, taking care to avoid burning.
- Add water and cook for a few more minutes, until water has evaporated.
- Add coconut cream and reduce heat to low. Season with salt and pepper and simmer until the beetroot is tender, about 20 minutes.
- Remove from the heat and add lime juice and salt and pepper to taste.
- Use a stick blender to blend until smooth. Pass through a sieve into a serving bowl. Cover and set aside in the fridge.
- For the Mushrooms and Curry Sauce, heat the ghee in a fry pan over medium heat. Add the onion for a few minutes until lightly golden.
- Add the curry leaves and mushrooms, and fry for a few minutes until mushrooms are golden.
- Reduce the heat to low. Add the garlic, mustard seeds, cumin seeds, fennel seeds and temper the spices for a couple of minutes until fragrant.
- Add the Curry Powder, turmeric, chilli powder and fry for one minute, before adding the tomato. Stir through and coat the mushrooms, and fry for a few minutes before adding coconut milk, and half the water. Generously season with salt and pepper. Add the coconut sugar and simmer for 10-15 minutes until sauce has thickened enough to coat the mushrooms but is not too thick. Add vinegar and lime juice to taste and a little water to the pan to thin the sauce if needed. Transfer to a serving bowl.
- Place a frypan over medium heat and add 1 tablespoon ghee. Remove the mushrooms with tongs and place into the hot ghee. Fry on both sides until they are dark and caramelised, but not burnt. Remove from the pan and set aside until ready to serve.
- For the Pan Fried Salmon, dry salmon skin thoroughly then salt the skin. Place the ghee into a hot fry pan just before adding the salmon to the hot pan, skin side down. Cover with a fish weight or hold a saucepan down on the salmon fillets to prevent the skin curling. Fry the salmon for approx. 4 to 5 minutes until the skin is crisp. Turn and cook the salmon for another minute or until cooked to your liking. Remove from the pan and set aside to rest, skin side up until ready to serve.
- For the Curry Leaf and Coriander Oil, blend the curry, coriander and spinach leaves with the oil and a pinch of salt in a Thermomix on high speed 8 for 30 seconds. Set the temperature to 60C, and blend on speed 5 for 4 minutes. Strain through a lined sieve. Add lime juice to taste and set aside. Alternatively, blanch the coriander, curry leaves and spinach leaves, and then add all the ingredients into a blender. Blend on high speed for a few minutes. Strain through a lined sieve and set aside until ready to serve.
- To serve, place mushrooms into bowls with a fillet of salmon and sprinkle with some fresh red chillies and season with salt. Drizzle some of the strained oil over the sauces the beetroot and curry sauces and serve with lime wedges on the side.
