- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon chilli powder
- 2 pinches of garam masala
- 4 (120g each) salmon fillets
- 2 tablespoons tomato puree
- 1 tablespoon Dijon mustard
- 1 tablespoon lime juice
- 300ml coconut milk
- 2 tablespoons light olive oil
- 1 large onion, thinly sliced
- 2 fresh green chillies, seeded, cut into thin strips
- 1 tablespoon grated fresh ginger
- 1 garlic clove, crushed
Goan cucumber & coconut salad
- 1 cucumber, peeled, finely chopped
- 1/2 fresh coconut, flesh grated
- 1 carrot, finely chopped
- 1 tomato, finely chopped
- 1 small fresh green chilli, finely chopped
- 1 small bunch fresh coriander, finely chopped
- 2 teaspoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 dried red chilli
- 1/2 teaspoon asafoetida (see Notes)
- A few fresh curry leaves
- 2 tablespoons lemon juice
- Step 1To make the cucumber and coconut salad, place cucumber, coconut, carrot, tomato, green chilli and coriander in a bowl.
- Step 2Heat oil in a pan over low heat and add mustard seeds, cumin, dried chilli, asafoetida and curry leaves and cook, stirring, for 1 minute or until mustard seeds begin to pop. Remove from heat, add to the salad and toss gently to combine. Drizzle with lemon juice and season with salt. Set aside to cool.
- Step 3Preheat oven to 180°C.
- Step 4Dry-fry cumin, coriander, chilli powder and garam masala in a frying pan over low heat for 30 seconds. Remove from heat and use a little to coat the fish. Season with salt and pepper.
- Step 5Combine tomato puree, mustard, lime juice, coconut milk and remaining spice mixture in a bowl. Set aside.
- Step 6Heat 2 tablespoons of oil in the frying pan and add the fish. Pan-fry over high heat for 1 minute each side, until just crisp. Transfer to a baking tray and set aside.
- Step 7Add the onion, chilli, ginger and garlic to the pan. Pan-fry until onion is soft. Add to coconut milk mixture, toss gently and pour over fish. Bake in the oven for 10 minutes.
- Step 8Serve the spiced fish with the cucumber and coconut salad.
* From Asian supermarkets.
- Author: Valli Little
- Image credit: Georgie Cole
- Publication: delicious.