One you’ve made a batch of vindaloo spice paste, this curried fish dish takes little time to prepare. Serve with some tasty peanut-flavoured rice.
Ingredients
- For the coconut and peanut rice
-
- 310g/11oz
basmati rice - 100g/3½oz
peanuts, crushed - 100g/3½oz fresh
coconut, shaved - 100g/3½oz fried
onions
- 310g/11oz
- For the salmon vindaloo
-
- 1 tsp whole
cumin seeds - 1 tbsp whole
coriander - ½ tsp
caraway seeds - 1 tsp
mustard seeds - 4 whole
cloves - 1
cinnamon stick - 1 tsp ground
turmeric - 1 tsp ground
black pepper - 1 tsp red
chilli powder - 2 tbsp
sunflower oil - 1
onion, sliced - 2
garlic cloves, finely chopped - 2cm/1in piece fresh
ginger - 2 red
chillies, finely chopped - 2 tbsp
red wine vinegar - 1 tsp
palm sugar - 4 x
salmon fillets, skin on 150-200g/5½-7oz per portion - 1 x 400g/14oz can
coconut milk - 2 tbsp finely chopped
fresh coriander
- 1 tsp whole
Preparation method
-
For the coconut and peanut rice, place the rice in a large saucepan and add the water until it covers the rice by 2cm/1in. Cook until all the water has gone, and then place a lid on top and leave to cook for 10-15 minutes. Turn off the heat and leave to steam for 10 minutes.
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Just before serving stir through the peanuts, coconut and fried onions.
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For the salmon vindaloo, heat the grill to high.
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Heat a small frying pan and add the cumin, coriander, caraway, mustard seeds, whole cloves and cinnamon stick. Cook until the seeds start to pop, then remove from the pan, add to a spice grinder and grind to a powder.
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Pour the spices into a small bowl and add the turmeric, black pepper and chilli powder, and stir.
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Place the oil, onion, garlic, chillies, red wine vinegar and palm sugar in a food processor and blend to a paste. Add the mixture of spices and blend again.
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Preheat the grill to hot. Smear half of the paste on the salmon fillets and place on a baking tray. Put under the grill for 4-5 minutes.
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Heat a large saucepan and add the remaining paste and cook for 2-3 minutes. Add the coconut milk and cook for a further two minutes.
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To serve, place the rice in a large serving bowl and flake the cooked salmon over the top. Pour the sauce over and garnish with the chopped coriander.