Salmon in curry sauce

Instructions

1. Heat the oil in a medium frying pan and fry the onion, ginger, and garlic until well softened and just beginning to color. Stir regularly. Add in the curry power, turmeric and chilli flakes and cook for a minute more, stirring constantly.
2. Pour the milk into a blender, add the fried onion mixture, corn flour, sugar and 50 ml cold water. Pulse to make a smooth purée. Set aside while you cook the fish.
3. For the fish: heat the oil in a separate non-stick frying pan. Season the fish with salt, pepper, and a pinch of turmeric. Fry for 2 minutes, then gently turn over and fry on the other side for 2–3 minutes more, or until almost fully cooked but still holding its shape.
4. Pour the curry sauce into the pan with the fish, cover with lid and simmer for 5 minutes, or until the fish is cooked and the sauce has thickened.
5. Season with lime juice, salt and pepper. Serve with freshly cooked rice.

• Servings : 3
• Ready in : 15 Minutes
• Course : Main courses
• Recipe Type : beef, Fish and Seafood
• Ingredient : Caw-milk, Cornflour, Curcuma, Curry, Dried hot chilis, Garlic, Ginger root, Ground black pepper, Lime juice, Milk, Onion, Rice, Salmon fillet, Salt, Sugar, Sunflower oil