I live in a place where beautiful, fresh local caught salmon is plentiful. I usually like to eat it when my husband is on shift work as I am a big fan and he isn’t! I recently read a delicious recipe for a Sri Lankan Salmon curry that included making your own paste. I usually don’t mind this process but as it was mid week and I was short on time, I decided to give it a go with a store bought yellow curry paste. I noticed that many of the ingredients were the same so I thought why not!
I have to say I was thoroughly blown away by this curry – it was divine! So choose a good curry paste or make your own, you can’t go wrong when fresh salmon is involved.
1 tbsp oil
2 tbsp Yellow Curry Paste (good quality – I used Peter Watson Yellow Curry Paste)
1 bunch broccolini
270ml can coconut cream
1 cup water
2tbsp fish sauce
1 tbsp palm sugar or brown sugar
600g skinless salmon fillets, cut into 3cm pieces
Shredded coconut, lime wedges and warmed roti (optional), to serve
Heat oil in a saucepan over medium heat, add 2 tbsp coconut cream and cook until cracking stage. Add the curry paste and cook, stirring for 2 minutes until fragrant. Add the coconut milk, 1 cup water, fish sauce and sugar. Bring to a simmer and add the salmon. Cook until the salmon is almost cooked, add the broccolini and take off the heat. The salmon and broccolini will cook in the residual heat.
Garnish the curry with shredded coconut and serve immediately with lime wedges and warmed roti.