Creamy Fish Korma with Fenugreek (Methi)
Ingredients
Instructions
Cooking the Salmon
  1. Preheat the oven to 350 degrees F.
  2. Line a baking pan with parchment paper. Place the salmon on the baking pan and slather 1 Tablespoon of oil all over the salmon fillet (top and bottom).
  3. Place the salmon pan in the middle rack and let cook for 10 minutes and then remove from the oven and let cool.
  4. When cool, cut into the cooked salmon into small chunks and set aside.
Preparing the Korma Sauce
  1. Place a large, heavy saucepan on medium heat. Add the 2 Tablespoons of oil and heat until the oil shimmers.
  2. Turn the heat down to medium-low and add the garlic, ginger puree and the green chillies and cook until the mixture is golden brown (1-2 minutes), stirring constantly. The mixture may stick to the bottom of the pan so keep stirring and if it continues to stick, turn down the heat.
  3. Add in the salt, dry fenugreek, tomato puree and stir until all combined. Stir in the coconut milk and cook until the mixture begins to simmer.
  4. Add the salmon chunks and ground cumin. Bring back to simmer, stirring frequently. Simmer for 2-3 minutes until all the favours are infused. Remove from heat.
  5. Serve hot with rice, quinoa, naan, chapati or any flatbread. Or eat it on it’s own.