Bangladeshi Salmon

On the first Thursday back at work I had escaped from the city after work and back to the house in the country of my dining partner . With Greatest Hits of Duran Duran on the player, a fine collection that features crackers such as "Rio" and "A View to a Kill", we got underway with the preparation of a Salmon Curry.

The ingredients for this one were as follows:

For the Salmon:

Two Salmon Fillets
Juice of One Lemon
Two Tablespoons of Cumin Seeds

For the remainder of the Curry:

One Leek topped, tailed and finely sliced.
Two White Onions, topped tailed and diced.
Two cloves of Garlic, topped tailed and diced.
Half a root of Ginger grated.
Teaspoon Fenugreek
Teaspoon of shredded Coriander Leaves.
Teaspoon of ground Cumin
Two tablespoons of tomato purée.
Two tablespoons of coconut butter
0.1 litre  of vegetable stock.
A large Sweet Potato topped, tailed and peeled and then cubed.
A Red Pepper de-cored and topped with the seeds removed and then finely cut.
Twenty cherry tomatoes halved.

Ten Ounces of Pilau Rice.

The Method that we used was as follows:

1. Stir Cumin and Lemon Juice together in a mixing bowl and then add the Salmon to the bowl.

2. On a medium heat, while turning regularly, shallow fry the Salmon with the Cumin and Lemon for 40 minutes.

3. In the meantime in Olive Oil in a large sauce pan fry the Leek, Onions, Garlic, Ginger, Fenugreek, Coriander Cumin and Tomato Puree on a medium heat while stirring regularly for 25 minutes.

4. Add to the vegetables and spices the Coconut Butter, Vegetable Stock, Red Pepper, Sweet Potato and Tomatoes. Stew for 30 minutes. Soften the sweet potatoes by cutting them with the edge of a plastic spoon.

5. Add the Salmon, Cumin and Lemon Juice to the other ingredients. Warm through on the hob in the saucepan for 30 minutes.

6. At the same time as taking the step outlined in point 5 boil the Rice in a sauce pan for 30 minutes and then serve the dish.

The dish, which was a totally new recipe for us, was in the words of my dining partner delicious, healthy and smelled divine. It was certainly a curry that we had based on Bangladeshi cooking as those type of curries often use fish and other seafood in place of more traditional curry ingredients.

Curried Salmon- a tasty and filling dish on a wintry school night