Chef Perry’s Salmon Curry with Yellow Couscous
1 tbsp whole cumin seeds
1 tbsp whole coriander seeds
1 tsp whole black peppercorns
2 tsp whole mustard seeds
2 tsp chili flakes
1 tsp garam masala
1 tsp ground turmeric
For the Curry:
1/4 cup Peanut oil
1 yellow onion, chopped
6 Roma tomatoes, fire roasted and diced fine
4 cloves garlic, minced
2 green chilies, minced (Opt)
2-inch piece of ginger, minced
1/2 cup coconut milk
1 1/2 pounds salmon cutlets
Roast tomatoes (whole) on your grill or under the broiler at high heat, turning as each side starts to blacken. Cool, chop, and add a sprinkle of sea salt.
Prepare the spice mix: combine the whole cumin, coriander, peppercorns, mustard seeds, chili flakes, garam masala, and turmeric in a bowl and scatter into a pre-heated dry skillet. Stir or toss constantly until toasted (you’ll begin to smell the spices as they release their oils. Place still-warm spices into a spice grinder or mortar & pestle; grind the spices to a fine powder; set aside.
Do NOT use pre-ground spices for your curry…this little bit of extra effort is so totally worth it.
Heat the 1 Tbsp. of oil over medium-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, and ginger and fry for a few minutes.
Add the puréed onion, peppers (opt) and roasted tomatoes. Bring to a simmer and cook the sauce, stirring occasionally, for 15 to 20 minutes.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.
Add the spice mix 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, cover again and cook for another 3 to 4 minutes, or until the salmon is cooked-through and the sauce is nice and thick.
Serve on a thick bed of yellow rice, and spoon additional curry over the fish.
This is the best rice I’ve ever had, everything else is dead to me. (Okay, slight exaggeration, but…’nuff said.)
2 cups dry couscous
3 cups chicken broth
1 tsp turmeric
½ Tbsp minced garlic
¼ tsp ground cumin
⅛ tsp cinnamon
1 whole bay leaf
2 Tbsp butter
Melt the butter with turmeric, garlic, cumin, and cinnamon in a pot over medium heat, stirring until the butter has melted.
Add the couscous to the pot. Stir and cook over medium heat to slightly toast the spices (about 1 minute).
Heat one burner on high, and a second on it’s lowest setting. Add 3 cups of chicken broth and one bay leaf to the pot. Place a lid on top, place over the hotter burner, and bring the pot to a simmer.
As soon as it reaches a full boil, move the pot to the lower set burner and let it simmer (lid on) for 20 minutes.
Turn the heat off and allow to rest (lid still on) for another 10 minutes. Fluff with a fork and serve!