Twenty’s Plenty Ep.11

• jumlah masa: 37 minutes

Bahan-bahan

Rice - half a cup

Onion - 1

Mustard seeds - ½ tsp

Cumin seeds - ½ tsp

Curry leaves - handful

Garlic paste (or 3 cloves cloves grated) - 1 tbsp

Fenugreek seeds - ½ tsp

Tomatoes - 3 chopped

Turmeric - 1 tsp

Salt

Curry powder powder (ideally Sri lankan) - 1 tbsp

Coconut milk - 400ml

Salmon fillet - 2 (250g)

Lemon - juice of half

Soy sauce ½ tbsp

Salt

Arahan

Wash the rice then add it to a saucepan with double the volume of water. Place a lid on and cook on low-medium for 15-20 minutes.

Slice one onion then heat a pan on medium-high heat. Add 1 tbsp oil and add ¼ tsp mustard seeds and ½ tsp cumin seeds. When they start to spit add the curry leaves, 2 tsp garlic paste and the onions. Mix and cook for 30 seconds then add ¼ tsp fenugreek seeds.

Cut the tomatoes into quarters and add to the pan along with 1 tbsp curry powder and ½ tsp turmeric and mix well. Cook on high heat for 2 minutes then add the coconut milk. Cook on medium high heat for 10 minutes.

Combine 1 tbsp soy sauce, ½ tsp turmeric, ½ tsp salt and 1 tsp grated garlic in a small bowl and mix together.

Cut the salmon fillets into chunks and coat in the marinade.

Air fry for 7 minutes on 210°C until the skin is crispy. If you don’t have an air fryer you can fryer these in a pan skin side down until crispy then colour on all sides.

Add in the cooked fish to the curry and gently mix in then serve with a squeeze of lemon.