I may have mentioned I'm not ashamed to use a jar of just about any sauce or paste, including Indian. But I had some time and some of these sauces aren't so cheap! So I figured I could make a an Indian curry flavor work with what I had for much cheaper, and bam! another successful attempt - maybe my 4th or 5th - at curry from scratch.
Here's what you need for this delectable Salmon curry with peas and carrots:
Salmon filets (I'm getting pretty picky with my fish these days - I trust Whole Foods' sustainable or responsibly raised fish. Their salmon is THE best.
1 cup jasmine rice
1 cup frozen peas
2 diced carrots
1 diced bell pepper
1/2 diced white onion
4 cloves diced garlic
1 can (I used boxed "culinary" coconut milk)
First, preheat your oven to 400. Cook your rice. Start sautéing the onion, pepper, carrots then garlic in oil or butter. Throw in the peas, then the coconut milk. Add 1 T. of curry powder and 1 tsp. turmeric to taste. Maybe more. Throw in a pinch of salt. Simmer.
Bake the salmon for 10 minutes. Keep the oven on warm for the naan. Butter and stack your naan, cover in foil and start heating when you have about 5 minutes left.
When the salmon's done , place it in the pea and carrot mix and simmer a couple minutes. I didn't even remove the skin because guess what? Salmon skin is good for your coat.
Serve the salmon/peas/carrots on top of rice, garnish with some cilantro and indulge in some naan.