Twenty’s Plenty Ep.11 🥥 Coconut Salmon Curry 🍣 Ingredients: * 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 1. 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. 2. 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. 3. 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. 4. Combine 1 tbsp soy sauce, ½ tsp turmeric, ½ tsp salt and 1 tsp grated garlic in a small bowl and mix together. 5. Cut the salmon fillets into chunks and coat in the marinade. 6. 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. 7. Add in the cooked fish to the curry and gently mix in then serve with a squeeze of lemon. #salmon #curry #coconut #quick #cooking #tasty #brinsdins #Foodie #dinner #quickdinner #Summer #spring - @brin.pirathapan