Salmon in Saffron-Flavored Curry
4 tablespoons vegetable oil
1 large onion, finely chopped
1 teaspoon ginger-garlic paste (see sidebar below)
½ teaspoon red chili powder
¼ teaspoon turmeric powder
2 teaspoons coriander powder
Table salt, to taste
1 pound salmon, boned and cubed
½ cup plain yogurt, whipped
8 tablespoons whole milk
1 teaspoon saffron threads
“The king of the sea marries the queen of spices” is the best way to describe this dish. Serve with naan bread.
In a large, nonstick skillet, heat the vegetable oil. Add the onions and sauté for 3 to 4 minutes or until transparent. Add the ginger-garlic paste and sauté for 1 minute.
Add the red chili powder, turmeric, coriander, and salt; mix well. Add the salmon and sauté for 3 to 4 minutes. Add the yogurt and lower the heat. Simmer until the salmon has cooked through.
Warm the milk over low heat until it is warm to the touch (but not hot).
In a dry skillet, dry roast the saffron threads over low heat until fragrant, about 1 minute. Remove from heat. Combine the warm milk and saffron threads, and add to the salmon and mix well. Cook for 1 minute. Serve hot.
To make the ginger-garlic paste, in a food processor, combine the following: 2 serrano green chilies (stems removed), ½ cup fresh gingerroot (peeled), ½ cup garlic cloves (peeled), and 1 tablespoon cold water. Purée to form a smooth paste. Add no more than 1 tablespoon of water to help form a smooth consistency. Store the paste in an airtight jar in the refrigerator. It will keep for up to two weeks.