Malaysian Salmon Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 2clov garlic
• 2pcs Tasmanian salmon fillets
• 10g Malaysian mild curry powder
• 200ml coconut milk
• 150g peas
• 10g fried shallots
• 20g butter
• 10ml soy sauce
• 5ml white vinegar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop the garlic. Put the salmon on a board and using a sharp knife, carefully slice between the skin and the flesh to remove the skin (see Kitchen 101). Cut the salmon into 4cm chunks and season with salt and pepper.
3. Step 3 — Start curry
   Heat 20g butter in a medium deep frypan over high heat. Cook the garlic and curry powder, stirring, for 30 secs or until fragrant. Add the coconut milk, 2 tsp soy sauce, 1 tsp white vinegar and 80ml (⅓ cup) water, season with salt and pepper and bring to the boil.
4. Step 4 — Simmer curry
   Reduce the heat to medium-low, then cover the curry and cook for 10 mins to develop the flavour. Add the peas and bring to the boil. Cook for 1 min, then reduce the heat to medium and add the salmon. Cover and cook for 4-5 mins until the salmon is just cooked or cooked to your liking. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the rice and salmon curry among bowls. Scatter over the fried shallots and enjoy!
6. Step 6 — Kitchen 101
   To remove fish skin, make a slight incision with a sharp knife between the flesh and skin. Grip the skin tightly and slice in a downward motion, pushing the blade into the skin.

Allergens

Milch, Sojabohnen, Fisch