How To Make Salmon Curry Sri Lankan

Add the salmon season and cook for a final 5 minutes or until the salmon is just cooked. Heat a little oil in a large wide pan or deep frying pan and fry the chilli paste for a minute. Get ready with mustard seeds fennel seeds cumin seeds fenugreek seeds and turmeric powder.

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Sri Lankan Salmon Curry

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Add more lemon juice if required before serving.

How to make salmon curry sri lankan. In a skillet sauté the onions green chillies in 1 tbsp of oil until soft. Add the tomatoes and cook for another 5 minutes. Mix all the marinade ingredients and rub it on the salmon making sure they are all well covered.

Return pan to fire add the other tbsp of oil to pan. Method marinate the fish in salt pepper chillie flakes and soy sauce. Few curry leaves optional salt and pepper to taste.

Also take the curry leaves. Place a pan over medium heat and pour in the oil 4 tbs leave it to heat for a minute. Add the tomatoes and fry until they start to break down then add the coconut milk and stock.

Fry for 5 minutes. Heat the oil to a medium heat add the onion and cook until they soften about 5 minutes. Add the curry leaves ginger lemongrass and chillies and stir fry for 4 minutes or until fragrant.

Leave for 30 minutes. Slice the onions and garlic cloves. Add the oil and fry the onion for 5 minutes or until golden.

Garnish the curry with shredded coconut and serve immediately with lime wedges chutney and warmed roti. Add the tomato and cook for another minute. Heat a wok over medium heat.