Party prep — I can’t take credit for the gorgeous Turkish delight or passion fruit meringues — I picked them up at Jed’s local grocery store, Piazza (and just cut the Turkish delight up into smaller pieces). But aren’t they pretty? Salmon curry is mine, though Marie Aunty kindly insisted on chopping onions for me! She and Genisha stopped by Jed’s for coffee, and they really didn’t have to cook, but none of the women in my mother’s family are good at sitting still when someone else is working…
*****
Salmon Curry
(45 minutes, serves 6)
2 lbs salmon
1/4 cup vegetable oil
3 onions, chopped
1 TBL mustard seed
1 TBL cumin seed
1 tsp fenugreek / methi seed
1 tsp fennel seeds
6-12 curry leaves
1 tsp salt
1/2 tsp cayenne
1 tsp Sri Lankan roasted curry powder
2 cups coconut milk
Juice of one lime
1. Wash fish and dry on paper towels. Cut into roughly 1 inch pieces.
2. Sauté onions on medium-high with seeds, curry leaves, and salt until golden-translucent, stirring as needed.
3. Add cayenne, curry powder, and coconut milk. Simmer for about 5-10 minutes, until well blended. Add lime juice, stirring so it doesn’t curdle.
4. Add salmon and simmer an additional 10-15 minutes, until fish is cooked through, stirring occasionally. Taste and adjust seasonings as desired. Serve with rice or stringhoppers and an assortment of sambols.
***
My new Sri Lankan cookbook, A Feast of Serendib, launches on March 6, 2020, but we’re doing a long, slow pre-launch of the special Kickstarter edition in the interim. Right now, we still have discounted Kickstarter pricing available for pre-orders, along with Kickstarter goodies — you can pre-order here: http://serendibkitchen.com/a-feast-of-serendib/
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