Salmon in Curry Sauce

images.jpegIt’s ages since I last posted a recipe but since I read Mom in Israel’s post about the next Kosher Cooking Carnival, I decided to add my two cents. Can be made just before you eat it or in advance and warmed up.

Salmon in curry sauce (serves 4 people)

Ingredients:

4 salmon filets

1 can of coconut milk

Indian curry powder or paste (paste is better), the quantity depends on how strong you want the dish to be but I’d say about one tbsp.

A pound of frozen julienne (shredded vegetables; zucchini, celery and
carrots are fine)

3 cardamom pods

2 pieces of star anise

1 red onion

Soften the onion in olive oil until it turns slightly brown.
Add the frozen julienne and stir occasionally until the vegetables have
melted.
Add the coconut milk and the rest of the ingredients (except the fish).
Simmer for about 10 minutes.
Add the fish and cook covered on low heat for about 15 minutes or until the
fish is cooked.
Serve with rice or boiled potatoes.

Can be made during Pesach as long as you check the curry.