Servings: 4

Dark Roasted Curry Powder: subheading: Dark Roasted Curry Powder:
1 tbsp coriander seeds 1 tbsp coriander seeds
1 tbsp cumin seeds 1 tbsp cumin seeds
1 tbsp fennel seeds 1 tbsp fennel seeds
1 tbsp basmati rice 1 tbsp basmati rice
1 tbsp black mustard seeds 1 tbsp black mustard seeds
2 tsp black peppercorns 2 tsp black peppercorns
1 sprig fresh curry leaves 1 sprig fresh curry leaves
2 cardamom pods 2 cardamom pods
2 cloves 2 cloves
 
Beetroot Sambal Sauce: subheading: Beetroot Sambal Sauce:
1 tbsp coconut oil 1 tbsp coconut oil
1 large beetroot, finely diced 1 large beetroot, finely diced
1 red onion, finely diced 1 red onion, finely diced
1 tbsp Maldive fish chips 1 tbsp Maldive fish chips
2-3 bird's eye chillies 2 to 3 bird's eye chillies
2 tsp Dark Roasted Curry Powder 2 tsp Dark Roasted Curry Powder
150ml water 150ml water
400ml coconut cream 400ml coconut cream
juice of 1 lime juice of 1 lime
salt and pepper, to taste salt and pepper, to taste
 
Charred Mushrooms and Curry Sauce: subheading: Charred Mushrooms and Curry Sauce:
2 tbsp ghee 2 tbsp ghee
1 small brown onion, chopped 1 small brown onion, chopped
2 tbsp Dark Roasted Curry Powder 2 tbsp Dark Roasted Curry Powder
150g oyster mushrooms 150g oyster mushrooms
4 garlic cloves, crushed 4 garlic cloves, crushed
1 tsp black mustard seeds 1 tsp black mustard seeds
1 tsp cumin seeds 1 tsp cumin seeds
1 tsp fennel seeds 1 tsp fennel seeds
1 sprig curry leaves 1 sprig curry leaves
1 tsp turmeric powder 1 tsp turmeric powder
1/2 tsp chilli powder ½ tsp chilli powder
1 medium ripe tomato, diced 1 medium ripe tomato, diced
600ml coconut milk 600ml coconut milk
250ml water 250ml water
1 tbsp coconut sugar 1 tbsp coconut sugar
1 tsp white vinegar 1 tsp white vinegar
juice of 1/2 lime juice of ½ lime
salt and pepper, to taste salt and pepper, to taste
 
Pan Fried Salmon: subheading: Pan Fried Salmon:
4 x 200g salmon fillets, skin on 4 x 200g salmon fillets, skin on
1 tbsp ghee 1 tbsp ghee
salt salt
 
Curry Leaf and Coriander Oil: subheading: Curry Leaf and Coriander Oil:
1 bunch coriander, leaves and stems 1 bunch coriander, leaves and stems
4 sprigs fresh curry leaves 4 sprigs fresh curry leaves
60g spinach leaves 60g spinach leaves
1/2 cup grapeseed oil ½ cup grapeseed oil
lime juice and salt, to taste lime juice and salt, to taste
 
Garnish: subheading: Garnish:
sliced chilli, lime wedges and salt flakes sliced chilli, lime wedges and salt flakes

For the Dark Roasted Curry Powder, toast the coriander, cumin, fennel, rice and black pepper in a pan over a medium heat for around 3 to 5 minutes until golden brown and fragrant.
Add the remaining ingredients to the pan and continue to toast for a further 3 to 5 minutes until the curry leaves are crispy, and the spices have darkened. Swirl pan often. Remove from the heat and set aside to cool. Once cool, use a spice grinder to grind to a fine powder.
For the Beetroot Sambal Sauce, heat the oil in a saucepan and fry the beetroot for a few minutes before adding in the onion, fish chips and chillies. Cook for a few more minutes, then add the Curry Powder and cook until the beetroot mix sticks slightly to the pan, taking care to avoid burning.
Add water and cook for a few more minutes, until water has evaporated.
Add coconut cream and reduce heat to low. Season with salt and pepper and simmer until the beetroot is tender, about 20 minutes.
Remove from the heat and add lime juice and salt and pepper to taste.
Use a stick blender to blend until smooth. Pass through a sieve into a serving bowl. Cover and set aside in the fridge.
For the Mushrooms and Curry Sauce, heat the ghee in a fry pan over medium heat. Add the onion for a few minutes until lightly golden.
Add the curry leaves and mushrooms, and fry for a few minutes until mushrooms are golden.
Reduce the heat to low. Add the garlic, mustard seeds, cumin seeds, fennel seeds and temper the spices for a couple of minutes until fragrant.
Add the Curry Powder, turmeric, chilli powder and fry for one minute, before adding the tomato. Stir through and coat the mushrooms, and fry for a few minutes before adding coconut milk, and half the water. Generously season with salt and pepper. Add the coconut sugar and simmer for 10 to 15 minutes until sauce has thickened enough to coat the mushrooms but is not too thick. Add vinegar and lime juice to taste and a little water to the pan to thin the sauce if needed. Transfer to a serving bowl.
Place a frypan over medium heat and add 1 tablespoon ghee. Remove the mushrooms with tongs and place into the hot ghee. Fry on both sides until they are dark and caramelised, but not burnt. Remove from the pan and set aside until ready to serve.
For the Pan Fried Salmon, dry salmon skin thoroughly then salt the skin. Place the ghee into a hot fry pan just before adding the salmon to the hot pan, skin side down. Cover with a fish weight or hold a saucepan down on the salmon fillets to prevent the skin curling. Fry the salmon for approx. 4 to 5 minutes until the skin is crisp. Turn and cook the salmon for another minute or until cooked to your liking. Remove from the pan and set aside to rest, skin side up until ready to serve.
For the Curry Leaf and Coriander Oil, blend the curry, coriander and spinach leaves with the oil and a pinch of salt in a Thermomix on high speed 8 for 30 seconds. Set the temperature to 60C, and blend on speed 5 for 4 minutes. Strain through a lined sieve. Add lime juice to taste and set aside. Alternatively, blanch the coriander, curry leaves and spinach leaves, and then add all the ingredients into a blender. Blend on high speed for a few minutes. Strain through a lined sieve and set aside until ready to serve.
To serve, place mushrooms into bowls with a fillet of salmon and sprinkle with some fresh red chillies and season with salt. Drizzle some of the strained oil over the sauces the beetroot and curry sauces and serve with lime wedges on the side.