Name: Mangalore Salmon Braised with Coconut Milk
Yield: Serves 4
Ingredients: 1/2 teaspoonfenugreek seeds; 2 tablespoons red- or white-wine vinegar; 2 teaspoons ground coriander seeds; 1 teaspoon ground cumin; 1/2 teaspoon cayenne; 1/4 teaspoon turmeric; four 5-ounce pieces salmon fillet with skin; 3 bell peppers (preferably different colors); 1 medium onion; 4 large garlic cloves; 4 tablespoons vegetable oil; 1 tablespoon grated peeled fresh gingerroot; 2 cups Laxmi's fresh coconut milk or canned unsweetened coconut milk; 1 teaspoon coarse salt, or to taste; Accompaniment: cooked white or brown basmati rice

South of Goa, the coastline of Karnataka state is scalloped with palm, mango, and jackfruit trees. This recipe comes from the city of Mangalore, where it is usually made with bangade, a small fish resembling smelt.

We used salmon for this curry. And, when we can find them, we toss in about 10 fresh curry leaves along with the onion, garlic, and gingerroot.

Recipe notes

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