4
10 min
20 min
Slow Cook
Stove Top
WHAT YOU NEED
- 1/2 pkt (15 g) Malay spice
- 500 g ( 4) salmon fillets
- 1 capsicum, cubed
- 1/2 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp tamarind concentrate
- 400 ml coconut milk
HOW TO MAKE
Marinate salmon with soy, spice, fish sauce, tamarind paste, & 2 tbsp olive oil. Rest 15 min
Sauté capsicum 5 min, add Salmon, sauté for 2 min on each side.
Add coconut milk & simmer 10 min
HOW TO SERVE
Serve with steamed rice, and mint salad*
HINTS & TIPS
SIDES & CONDIMENTS
Mint Salad*
1 tbsp each of fresh mint and coriander leaves
100 g cabbage shredded
100 g cucumber sliced
1 tbsp rice wine vinegar
1 tbsp sesame oil
Mix all ingredients together in a bowl.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
Omit salad and serve with steamed broccoli and mashed potato.
Reduce meat: 250 g chicken + 200 g firm tofu.
ALTERNATIVE
swap sesame oil for olive oil
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ORIGINS
According to ancient archives, the origins of this world-renowned dish can be traced back to the Minangkabau community of Padang in West Sumatra and were created, according to ancient archives, as early as 1000-1200AD when Indian traders would bring spices across the Bay of Bengal. The Minang people then began migrating to the Malaysian Peninsula to trade, bringing this spice-rich curry with them.
