Salmon Curry

File this under we tried. Sometimes the magic works and sometimes it doesn't. Salmon and Spinach Curry was not a favorite of mine. I have never seen anything like this on a menu in India.

Salmon and Spinach Curry

Made in India

Meera Sodha

My mum scratches her head. “I don’t remember eating a lot of fish in Kampala, although we did live near the water. They certainly didn’t have salmon, though.” "So how did this dish come about?” 1 ask. "You loved salmon, and so did your sister, Sonal, so I created it especially for you.”

Some dishes don’t need explanations. This is one of my favorites, and I’m sure it'll become one
of yours.

Serves 4

2        Tablespoons Canola Oil

1        cinnamon stick

6        whole peppercorns

2        cloves

1        large onion, chopped

½       teaspoon brown sugar

8-9     ounces ripe tomatoes, roughly chopped

1-3/4inch piece of ginger, peeled and finely grated

4        cloves of garlic, crushed

Optional 1 fresh green chili, finely chopped

¼       teaspoon garam masala

1        teaspoon ground cumin

1-1/2teaspoons ground coriander

¼       teaspoon ground turmeric

½       teaspoon chili powder

1-1/4teaspoons salt

1        pound spinach leaves

14      ounces skinless, salmon fillets

Put the oil into a large, lidded frying pan on a medium heat. When it’s hot, add the cinnamon stick, peppercorns, and cloves, and cook for 1 to 2 minutes, until they start to release their aromas.

Add the onion and brown sugar and cook for 12 to 15 minutes, until golden and caramelized. Stir
in the tomatoes, put the lid on the pan and cook for 5 minutes or so, until the tomatoes begin to soften.

Add the ginger and garlic land green chili if you would like a little more heat), and stir in the garam masala, cumin, coriander, turmeric, chili powder, and salt. Keep stirring to ensure the spices don’t catch on the bottom of the pan. After around 8 minutes the mixture should start to look quite paste-like. When it does, add the spinach, turn down the heat, and pop the lid back on and leave it to wilt.

Cut the salmon into big chunks, around 2-1/2 X 2-1/2 inches, and add to the pan. Coat the salmon in the tomato and spinach sauce, taking care not to break up the salmon pieces. Put the lid back on and leave for around 5 to 7 minutes, so that the fish cooks through.

Remove the cinnamon stick and check for seasoning. Serve with chapatis or my caramelized onions and jeera rice).