Salmon in Spicy Coconut Stew

I had been getting rather fishy last week. Since my craving for sweet stuff had more or less subsided, I had been rather inclined to eat more fish. This shouldn't be a bad thing as eating Omega 3 fats from marine sources is good not only for the heart, but also the brain and eye. This, of course, should be done regularly, as part of your daily lifestyle, not something you eat once in while. I try and make healthy eating second nature to me, like brushing my teeth. I think I have been a good girl so far. Yes, I do eat sweet stuff every now and then, but I don't think those little sweet treats will do much damage to my body because I eat real whole food 80-90% most of the time.

Tasty and great for the body: Salmon in Spicy Coconut Stew 

The Sri Lankan Fish Curry I made previously was lovely, it was light and pleasant. This time, I want something richer to go with my favourite oily fish, salmon. What came out was a surprisingly tasty Salmon in Spicy Coconut Stew. 

I used: 

• 400g salmon (with bones or steak, whichever you perfer. I used both)
• 1 can (400ml) coconut milk (full fat)
• 250ml water
• Juice of half a lemon
• olive oil
• 1 medium size onion, chopped 
• 2 garlic cloves, chopped finely
• 1 teaspoon ginger paste
• 4 small or 3 medium size tomatoes, quatered
• 2 chilli (optional)
• Tumeric powder
• A bunch of fresh coriander leaves
• Salt to taste

Method:

1. Sprinkle and rub some tumeric powder and lemon juice on each side of fish. Marinate for 30 minutes
2. Heat some olive oil, about 4 tablespoons, and fry the salmon on each side for 2 minutes. You just want to brown it, not fully cook it. Place browned salmon on a plate.
3. Using the same oil, sauteed the onion until almost transparent. Add more oil if necessary.
4. Add the tomatoes, chilli, garlic and ginger paste and fry for another 2-3 minutes, until tomatoes are almost but not completely break up 
5. Add the coconut milk, water and stir
6. Add the salmon in a single layer, coriander leaves and salt in the coconut stew. Stir gently to incorporate the salt. Cover and simmer on medium-low heat for 10-15 minutes, until salmon is cooked.
7. Test taste and adjust seasoning.
8. Serve hot with steamed rice and your favourite vegetables!

I'm not sure which curry I like better, but Roy said the salmon in spicy coconut stew is the winner! I agree!

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