Braised Salmon Head Tomato, Curry and Kaffir Lemon Leaves

Braised Salmon Head Tomato, Curry and Kaffir Lemon Leaves

Time: 30 minutes

Serves 4

Ingredients:

• 3 to 4 Salmon heads (depending on size), rinsed with fresh water
• 5 organic tomatoes, San Marzano or Audine Cornue type (Solanum lycopersicum)
• 8 fresh curry leaves
• 5 fresh Kefir lemon leaves
• 1 can (13.5 oz) coconut milk
• 1 large yellow onion, minced
• 1 fresh Piri piri red pepper, halved lengthwise and completely seeded (important)
• 1 oz fresh ginger, grated
• 2 garlic cloves, crushed and minced
• 1 oz turmeric powder
• 10 timur black peppercorns, coarsely crushed
• Sea salt
• 1 cup vegetable broth
• 1/2 oz cumin seed
• 1/2 oz cilantro seed
• 1/2 Tablespoons rice vinegar
• 2 Tablespoons vegetable oil
• 1 can (6oz) tomato paste

Preparation:

In a blender, puree the tomatoes and set aside.

In a large Sauté Pan over medium heat, heat the oil and add the cumin, coriander and pepper. When the seeds start to lightly jump, add the onion, garlic, ginger and stir well. Add the turmeric, curry and kefir leaves, tomato puree, tomato paste, and finally the coconut milk, salt lightly. Add the Piri piri and deposit the salmon heads in the pan. Simmer for about 20 minutes, turning the heads occasionally. Pour in a little vegetable stock from time to time, if necessary, and add a dash of vinegar at the end of cooking. Preheat the oven to broil. Using a spatula with holes, carefully transfer the heads to a baking dish, place on the bottom rack of the oven and let braise for 10 to 15 minutes. Meanwhile, using a spider strainer skimmer, ladle to remove the pepper and the leaves from the sauce. Slightly dilute the sauce one last time with the remaining vegetable stock, and mix everything gently.

In a large serving dish, place the heads and drizzle generously with the sauce.

Serve with Creole rice and peas in butter.