Spicy Coconut Broth with Tasmanian Atlantic Salmon And Rice

Spicy Coconut Broth with Tasmanian Atlantic Salmon And Rice Ingredients

1 150 g. piece salmon per	1 5 cm piece ginger; peeled
1 c Jasmine rice	; finely chopped or
GARAM MASALA	; minced
1/4 c Green cardamom pods	1 l Coconut milk
1 ts Cloves	500 ml Coconut cream
1 ts White peppercorns	6 lg Ripe tomatoes; stem core
2 Cinnamon sticks	; skinned and chopped
4 Star anise	1 tb Brown sugar
SPICY COCONUT BROTH	20 ml Fish sauce
2 tb Oil	Salt to taste
3 Onions; finely chopped	2 tb Garam masala; (see above)
1/2 Dessertspoon tumeric

Instructions for Spicy Coconut Broth with Tasmanian Atlantic Salmon And Rice

1. Garam Masala: Dry roast the spices separately in a pan on moderate heat until they give off their aroma and are lightly roasted - be careful not to burn. Combine all the spices in a coffee grinder or mortar and pestle and grind until a fine powder. Store in an airtight container. 2. Spicy Coconut Broth: Heat oil in a large pan and cook onions until transparent. Add tumeric and ginger and cook on low heat for about 20 minutes, then add remaining ingredients. Bring to the boil, then simmer for 5 minutes. Check for seasoning. 3. While broth is cooking, cook the salmon and jasmine rice. The salmon can be poached in fish stock, char grilled or pan fried. To serve, spoon some rice into a wide soup bowl and top with salmon. Pour over the broth. Recipe supplied by Fee & Me Restaurant, Launceston. Converted by MC_Buster. Per serving: 4814 Calories (kcal); 457g Total Fat; (79% calories from fat); 59g Protein; 211g Carbohydrate; 3mg Cholesterol; 272mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 11 1/2 Vegetable; 3 Fruit; 91 1/2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: FishCuisine: Uncategorized

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