I am a huge fan of Saturday Kitchen. Lots of brilliant chefs all in the one show, what more could a foodie ask for. This recipe is one of James Martin’s, absolutely lush and the dish isn’t half bad either 🙂 There’s a lot of ingredients in this one so best lay them out before you start. It’s quite simply to put together after that.
For the spice paste
- 5 shallots, roughly chopped
- 3cm/1¼in galangal, roughly chopped
- 3 stalks lemongrass, roughly chopped
- 5 cloves garlic, roughly chopped
- 3cm/1¼in ginger, roughly chopped
- 5 dried chillies, soaked in warm water, seeds removed and roughly chopped
For the salmon
- 5 tbsp vegetable oil
- 1kg/2lb 4oz salmon fillet, cut into cubes
- 2 cinnamon stick
- 3 cloves
- 3 star anise
- 3 cardamom pods
- 1 stalk lemongrass, roughly chopped
- 400ml/14fl oz coconut milk
- 2 tsp tamarind paste
- 6 kaffir lime leaves
- 6 tbsp desiccated coconut, toasted
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 2 limes, juice only
- sea salt and freshly ground black pepper
For the mint salad
- 2 tbsp rice wine vinegar
- 3 tbsp toasted sesame oil
- 3 tbsp mint leaves
- 3 tbsp coriander leaves
- ½ cucumber, finely shredded
- 250g/9oz white cabbage, finely shredded
- 1 red chilli, finely shredded
- For the spice paste, place all the ingredients into a food processor and pulse to form a paste. Transfer the paste to a small bowl and set aside.
- For the salmon, heat a heavy-based pan over a medium heat, add half the oil then brown the salmon on all sides, remove from the pan and set aside.
- Add the remaining oil to the pan and fry the spice paste for 2-3 minutes. Add the cinnamon, cloves, star anise, cardamom and lemongrass and cook for another couple of minutes.
- Return the salmon to the pan, mix well then add the coconut milk, 200ml/7fl oz water, tamarind paste and lime leaves and bring to a simmer.
- Add the toasted coconut, soy and fish sauces and return to the boil, stirring all the time to make sure it doesn’t stick.
- Turn down to a gentle simmer and cook for 2-3 minutes. Add the lime juice and season with sea salt and freshly ground black pepper.
- For the salad, whisk the rice wine vinegar and sesame oil together in a bowl then add the remaining ingredients and toss to combine.
8. To serve, spoon the curry onto the plate and pile the salad alongside.