Sri Lankan salmon and tamarind curry

Top tip: Serve the salmon with steamed basmati rice and poppadoms


  • 1tbsp tamarind paste
  • 4tbsp rice wine vinegar
  • 2tbsp each cumin seeds and mild curry powder
  • 1tsp each ground turmeric, salt and sugar
  • 750g (1lb 9oz) thick salmon fillets, skinned and cubed
  • 4tbsp sunflower oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 2tbsp root ginger, peeled and finely grated
  • 2tsp black mustard seeds
  • 800g (1lb 12oz) tinned chopped tomatoes
  • 200g (7oz) cherry tomatoes


  1. In a shallow glass or ceramic bowl, mix together the tamarind, vinegar, cumin, turmeric, curry powder and salt. Add the fish, and turn to coat evenly. Cover and leave to marinate in the fridge for 25-30 minutes. Meanwhile, heat a wok over a high heat and add the oil. When the oil is hot, add the onion, garlic, ginger and mustard seeds.
  2. Reduce the heat and cook gently for 10 minutes. Add the chopped tomatoes and sugar, stir through and bring to the boil. Reduce the heat again, cover and cook gently for 15-20 minutes, stirring occasionally. Add the cherry tomatoes, fish and its marinade, and stir gently to mix. Cover and simmer gently for 15-20 minutes until the fish is cooked through. Serve with steamed basmati rice and poppadoms.

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