Like cooking outdoors? This salmon coconut curry is the perfect camping dish!
I took my family on a last minute camping trip yesterday. We actually had no plans to go an hour before we got in the car. My son got all the camping gear packed up while I collected the ingredients the night’s salmon coconut curry dinner.
Of course we took our new Prakti stove which is perfect for cooking curries and grilling meat and fish. I’d already grilled a few things on it at home but last night I cooked the whole dinner with it.
So good!
The stove, very popular for cooking street food in India is now available here in the UK and it is an awesome piece of kit. I think I might just order a few more as they are light weight and fun to use.
This salmon curry is an easy recipe. First I prepared a paste which I jarred up and took with me. The rest of the dish came together in about 20 minutes.
The curry paste ingredients. I first tried coconut water in Sri Lanka and love it on its own.
Coconut oil right from the jar. It melts quickly over the fire.
Whole spices and curry leaves added.
Onions fried until soft and translucent and the topped with almond powder.
In goes the curry paste, chopped tomatoes and curry powder.
Broccoli and mange tous was added to the hot sauce to par cook while I grilled the salmon.
While the broccoli cooked in the hot sauce, I grilled the salmon, skin side down.
Not bad for camp food!
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Salmon Curry with Broccoli and Coconut
Ingredients
- 200g block coconut
- 700ml coconut water
- 6 cloves garlic
- 2" piece of ginger - finely slice
- 3 tablespoons fresh chopped coriander
- 2 red chillies
- zest of one lime
- 2 tablespoons coconut oil
- 1 tablespoon black mustard seeds
- 1 teaspoon cumin seeds
- 20 fresh or frozen curry leaves
- 2 large onions - finely chopped
- 2 tablespoons almond powder
- 2 tomatoes - diced
- 2 tablespoons curry powder
- 1 teaspoon red chilli powder
- Salt and freshly cracked black pepper to taste
- 1 small head broccoli - roughly chopped
- 1 handful of mange tout
- 4 - 6 salmon fillets - skin on
Instructions
- Start by preparing the curry paste. Blend the block coconut, coconut water, garlic, ginger, chillies and lime zest until smooth and set aside.
- Heat the coconut oil over high heat. When small bubbles form, add the mustard seeds. When the mustard seeds begin to pop, toss in the cumin seeds and curry leaves.
- Let these sizzle for about 30 seconds and then add the chopped onions. Fry until soft and translucent but not browned.
- Stir in the almond powder and then add the chopped tomatoes, salt and pepper, chilli powder, curry powder and the curry paste.
- Bring this to a rolling simmer and the add the broccoli and mange tout. Take off the heat while you grill your salmon. The vegetables will continue cooking in the hot sauce.
- Season the salmon fillets with salt and pepper and grill, skin side down over direct heat until the skin is nicely charred but the salmon is still only about 60% cooked.
- Place the salmon steaks, skin side up in the hot sauce to continue cooking over medium high heat. The curry is ready when the salmon is cooked to your liking and the vegetables are fork tender.
I am in not way affiliated with Prakti but I love my stove and thought you might like one too.
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