Thanksgiving 2.0: Coconut Pumpkin Curry With Salmon
I love everything that involves people connecting through food. Food is the only subject that will (probably) never start a war, an argument (only with your mom at the kitchen) and never cause negative emotions (only if the food is prepared the wrong way).
Thanksgiving is a truly unique celebration that ALWAYS brings families together big and small at a table full of homemade dishes, most of the time prepared from scratch.
I am not an American. I was never born in this county, I don’t carry a passport, and I have a family very far away from here, but somehow I can relate to what people celebrate in here. The aspect of it – all that matters. We should connect through eating homemade food more often. Maybe then there will be less anger and more love.
I don’t want to bring anything else up for now. The history of thanksgiving will appear in this blog later. For now, let’s remember those who will never make to the celebratory table and let’s MAKE SURE we give more love to those in need and give more attention to those who may be depressed and not feeling well.
Food – is what indeed can bring us together. Food is calming. Food is therapy.
Today I am revealing the recipe that I have only cooked for the dearest and nearest. For some reason, I didn’t have time to make it public, but I am now.
Sincerely yours, Chef Tania.
Pro Tip: make sure you get the freshest skinless salmon that smells so damn good, you would want to eat a piece of it raw. Canned San Marzano tomatoes are the best for the recipe.
About 6 portions
- 400ml San Marzano tomatoes in a can
- 200 g Pumpkin puree
- 2 tbsp of tomato paste
- 600 ml coconut milk
- 240 ml coconut cream
- 1 pumpkin
- 800g – 1kg fresh salmon no skin
- 1 tbsp coriander seeds
- 5 garlic cloves
- 3 tbsp of olive oil
- 5 cloves
- 1 tsp of chili pepper flakes
- 1.5 tbsp of cumin
- 1 tsp of turmeric
- 1 tbsp of grated ginger
- 2 tsp of cinnamon
- 2 cups of cooked rice
- 563 Calories
- 32.3g Fat
- 29.1g Carbs
- 9.3g Fiber
- 48g Protein
Preheat oven to 400F/200C.
Clean the pumpkin, cut in cubes and roast for 25 minutes with olive oil.
Combine spices: turmeric, cinnamon, ginger, 2 tbsp of olive oil, garlic, cumin, coriander seeds, cloves, chili flakes in a blender or mortar and pestle and mix very well.
Put 1 tbsp of olive oil into a deep pan and add spices. Warm up over medium heat, so they reveal their smell, Cook for 1-2 minutes.
Add tomato paste, mix well and cook for 1 more minute.
Crush San Marzano tomatoes, combine with pumpkin puree and add to the pot. Mix well and cook for 10 minutes.
Combine coconut cream and milk. Add to the pot and cook for 25-35 minutes until the texture emulsifies and comes together. Sometimes it needs 45-50 minutes depending on the type of our pot. Cook over medium heat no lid on.
Cut salmon in cubes and add to the mixture when it’s thick. Cook for 7 minutes on low heat and remove the pot from the stove.
Serve with roasted pumpkin, cooked rice/side salad.
Enjoy the smoothness!