Minal’s Salmon and Bramley Apple Curry

Photo credit goes to Menal as I forgot to take a photo of the curry when I made it the other day. Good one Jordan…

My lovely neighbour Menal has been teaching me how to make quick and easy Indian food. She’s a fantastic cook (and a great teacher!). This is her salmon and bramley apple curry (a twist on a traditional meen curry) recipe. It’s absolutely divine, really easy to put together and you have to try it.

Most of the ingredients are easy to find in your local supermarket but stuff like the fish masala and the optional meen puli (dehydrated garcinia fruit) might be a little harder to locate. For these I’d suggest hunting down your closest Indian food market or world food aisle in Asda or Tescos. A quick google search will serve you well here.

For size reference this is Menal’s idea of a small handful of curry leaves. Also the black wrinkly thing is the meenpuli

Time: 50 mins // Difficulty: easy

What you’ll need: 

1 teaspoon of ginger paste (can be subbed for fresh ingredients)
1 teaspoon of garlic paste (ditto)
1cm of grated fresh ginger
1 large red onion finely chopped
1 small handful of curry leaves
2 tablespoons of fish masala
2 tablespoons of tomato purée
1 large tomato chopped
2 green chilis
1 can of coconut milk
Half salmon side, skin removed and cut into chunks
1 bramley apple cut into wedges
1 small meen puli (optional), wash and run under the tap before cooking

All the components of this curry are so colourful and bright. I love it.

What to do: 

1. Spoon 3-4 teaspoons of oil into a preheated pan. While it heats up make slits in your chilis. Once the oil’s hot add the onions, curry leaves and chilis. Stir frequently and add a little salt to take the extra water away.
2. Next add the fresh ginger, and ginger and garlic paste. When the onions begin to caramelise add the chopped tomato and purée.
3. Once it’s like ‘mush'(v. technical term there…) add the fish masala and fry for 30-40 seconds then pour in the coconut milk.
4. Let the curry come to the boil then add the salmon chunks, meen puli and apple wedges.
5. Cover and cook for 15-20 mins. Fish out the meen puli and season with a pinch of black pepper to serve.

**Cook’s note: you’ll know it’s ready when the fish starts to flake and fall apart**

The apple and meen puli adds a pleasant but slightly sour and tangy edge to the dish. Also, this curry ages really well. If you happen to have any leftovers (not likely though), when you tuck in the next day you’ll notice that the flavours have intensified and deepened over night. Deeeeeelicious.


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