For the Spice Mix:
♦ 1 tbsp cumin seeds
♦ 1 tbsp coriander seeds
♦ 2 tsp mustard seeds
♦ 2 tsp dried red chili flakes
♦ 1 tsp garam masala
♦ 1 tsp ground turmeric
For the Curry:
♦ vegetable oil
♦ 1 onion, chopped
♦ 2 (14-oz) cans chopped tomatoes
♦ 4 cloves garlic, minced
♦ 2 green chilies, minced
♦ 2-inch piece of ginger, minced
♦ 1 tsp tamarind concentrate + 1/4 cup warm water
♦ 1/2 cup light coconut milk
♦ 1 1/2 pounds salmon cutlets
Prepare the spice mix: place the cumin, coriander, mustard seeds, chili flakes, garam masala, and turmeric into a spice grinder or morta & pestle; grind the spices to a fine powder; set aside.
Cook the curry: Heat the oil over low heat in a large, heavy pan – add the onions, and fry until golden brown. Place the onions into a food processor and grind to a paste. Wipe the pan clean, and heat another tablespoon or two of oil over medium heat. Add the garlic, chilies, and ginger and fry for a few minutes. Pour in the puréed onion and tomatoes. Bring to a simmer and cook the sauce, stirring occasionally, for 15 to 20 minutes.
Add the spice mix, tamarind, and coconut milk, and stir until fully combined. Nestle the salmon pieces into the sauce – cover with a lid, and allow to cook for 4 to 5 minutes. Flip the salmon over, cover once again with a lid and cook for an additional 3 to 4 minutes (or until fully cooked-through and the sauce is thick)
To read more about this dish and my musical pairing, click HERE.