SALMON IN BLACK TEA WITH COCONUT SAUCE & RICE

Methods and Directions

• Combine tea, turmeric, ginger, paprika, coriander and pepper in a spice grinder or mortar and pestle and grind to a fine power.
• Reserve 7 tablespoons for the salmon, and store any leftovers in an airtight container in a dark cupboard.

• In a large pot, heat oil over medium heat, add the onion, stir and cook until translucent, for about 5 to 7 minutes.
• Add the rice, stir and heat for 2 minutes, then add the water.
• Bring to a boil over high heat, stir and reduce the heat to low.
• Cover and cook for 40 minutes, until rice is almost tender yet still holding its shape well. Stir in the cashews, coconut and salt. Remove from the heat, cover and reserve.

• Rub the fillet on all sides with 3 tablespoons oil, roll in the curry tea spice.
• Heat the remaining oil over medium-high heat until hot.
• Add the salmon and quickly sear on both sides; this should take less than a minute per side and centre should stay rare.
• Transfer the salmon to a plate and set aside.

• Using the same pan as the salmon, add additional oil, if needed and cook the onions over medium – high heat until translucent, stirring constantly.
• Add garlic and ginger and mix well.
• Add the curry tea spice and cook for 3 more minutes.
• Add the tomato paste, coconut milk, water, vinegar, lemon juice, chilli, sugar and curry leaves.
• Increase heat to high and bring to a boil. Reduce to low – medium heat, cover and simmer, for 25 minutes, to meld flavours. The final sauce should be the thickness of heavy cream.
• Stir occasionally, adding additional water if mixture becomes too thick.
• When sauce thickens, add the potatoes and cook until partially cooked and still slightly firm, for about 10 -12 minutes.
• Add the salmon and cook for additional 5 to 7 minutes, depending on the thickness of the salmon, until salmon is cooked to your liking and the potatoes are tender when pierced with the tip of a knife. Taste and season with salt as needed.