Salmon Rendang
Delight your taste buds with this fragrant and flavorful coconut milk salmon curry. A symphony of spices, coconut milk, and tangy tamarind come together to create a rich and satisfying dish. Each tender bite of salmon is infused with the warm embrace of cinnamon, cloves, and star anise, complemented by the fresh citrusy notes of lemongrass and kaffir lime leaves. This curry is a true celebration of Southeast Asian flavors, perfect for a cozy dinner at home.
— Constant Cookbook
Ingredients
- 5 tbsp vegetable oil
- 1 kg salmon fillet, cut into cubes
- 2 cinnamon sticks
- 3 cloves
- 3 star anise
- 3 cardamom pods
- 1 stalk lemongrass, roughly chopped
- 400ml coconut milk
- 2 tbsp tamarind paste
- 6 kaffir lime leaves
- 6 tbsp toasted, desiccated coconut
- 2 tbsp soy sauce
- Juice of 2 limes
- sea salt and freshly ground pepper
Instructions
- For the spice paste, place some liquid and some dry ingredients into a food processor and pulse to form a paste. Transfer the paste to a small 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, tamarind paste and kaffir lime leaves and bring to a simmer.
- Serve with a herby,green salad and rice.
Yield
Serves 4
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