This is an easy and wonderful recipe for fish lovers. Here, I infuse salmon with a creamy coconut korma sauce and enhance it with dry fenugreek leaves. Dry Fenugreek leaves (or Kasuri Methi) is a popular dried herb that add an earthy, smoky flavour to many dishes. It can transform any bland dish into a savoury succulent one. It is native to Asia and the Mediterranean but primary used in Indian, Middle Eastern and African cuisine. It’s flavour resembles that of celery and fennel with a hint of maple syrup and enhances any sauce, stew or soup. It also has so many medicinal benefits that it is consumed as a tea. If however, you prefer not to use the fenugreek, that’s fine, this dish will still taste great.

The korma sauce comes together so easily and quickly. I bake the salmon first and then start making the sauce. I always use pureed ginger and garlic because it adds to the velvety texture of the korma sauce. They can be pureed together to make a paste, no need to grind them separately – or store bought works just as well. Cook the garlic and ginger together in the hot oil until they get golden brown. This enhances the flavour and eliminates the raw bitter taste. Be careful not to overcook because the favour becomes bitter. The trick is to stir constantly and cook on low-medium heat just until they are a golden colour.

Then add the tomato puree and cook until the sauce is infused with all the favours and the rawness of the sauce disappears. This enhances the favour of the sauce and tempers it with all the goodness of the spices. Then stir in the coconut cream/milk and remaining ingredients and combine until all creamy and the salmon has been infused with all the deliciousness of the korma sauce. Enjoy over rice, quinoa, naan or any flatbread.

Creamy Fish Korma with Fenugreek (Methi)

Servings

Ingredients

• 2-3 Lbs Salmon fillet Or any thick whitefish
• 3 Tablespoon Oil Divided
• 1/2 Teaspoon Himalayan salt (or pink salt)
• 2 Green Chillies chopped Adjust the amount to taste
• 1 1/2 Cup Tomato puree
• 1/2 Cup Coconut cream or milk Either works in this recipe
• 2 Tablespoon Dry fenugreek
• 1 Tablespoon Ginger puree
• 1 Tablespoon Garlic puree
• 1/2 Teaspoon Cumin ground

Servings Ingredients 2-3 Lbs Salmon fillet Or any thick whitefish 3 Tablespoon Oil Divided 1/2 Teaspoon Himalayan salt (or pink salt) 2 Green Chillies chopped Adjust the amount to taste 1 1/2 Cup Tomato puree 1/2 Cup Coconut cream or milk Either works in this recipe 2 Tablespoon Dry fenugreek 1 Tablespoon Ginger puree 1 Tablespoon Garlic puree 1/2 Teaspoon Cumin ground

Instructions

Cooking the Salmon

1. Preheat the oven to 350 degrees F.
2. Line a baking pan with parchment paper. Place the salmon on the baking pan and slather 1 Tablespoon of oil all over the salmon fillet (top and bottom).
3. Place the salmon pan in the middle rack and let cook for 10 minutes and then remove from the oven and let cool.
4. When cool, cut into the cooked salmon into small chunks and set aside.

Preparing the Korma Sauce

1. Place a large, heavy saucepan on medium heat. Add the 2 Tablespoons of oil and heat until the oil shimmers.
2. Turn the heat down to medium-low and add the garlic, ginger puree and the green chillies and cook until the mixture is golden brown (1-2 minutes), stirring constantly. The mixture may stick to the bottom of the pan so keep stirring and if it continues to stick, turn down the heat.
3. Add in the salt, dry fenugreek, tomato puree and stir until all combined. Stir in the coconut milk and cook until the mixture begins to simmer.
4. Add the salmon chunks and ground cumin. Bring back to simmer, stirring frequently. Simmer for 2-3 minutes until all the favours are infused. Remove from heat.
5. Serve hot with rice, quinoa, naan, chapati or any flatbread. Or eat it on it’s own.