Minoli De Silva’s Grilled salmon with tomato curry | What’s for dinner? | Coles

What's on the menu at Minoli De Silva's House tonight? MasterChef Australia's Minoli De Silva teams up with Curtis Stone to bring you a show-stopping fish curry recipe. This crispy skin salmon paired with a tasty tomato curry and tangy coconut sambal is the kind of dinner recipe that works just as well for a midweek dinner as it does for a special occasion.

What you’ll learn:
✅ How to get the most flavour out of your spices
✅ Minoli De Silva’s surprising ingredient for chilli oil with a twist
✅ Curtis’ secret tip for the ultimate crispy skin salmon
✅ How to make a delicious coconut sambal

Grilled salmon with tomato curry
Serves 4 Prep 15 mins (+ 5 mins resting time) Cooking 30 min 1 tbs olive oil
4 Coles Tasmanian Salmon Fillets Skin On
Steamed basmati rice, to serve

Chilli oil
1 tsp cumin seeds
1 cup (250ml) grapeseed oil
6 garlic cloves
2 tsp tomato paste
2 tbs dried chilli flakes
1 tsp salt
1 birdseye chilli, finely chopped
1 tbs light soy sauce
2 tbs apple cider vinegar

Tomato curry
1 cinnamon stick or quill, broken
2 tsp fennel seeds
2 tsp cumin seeds
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground paprika
2 tbs coconut oil
1 brown onion, finely chopped
1 red onion, finely chopped
6 garlic cloves, finely chopped
1 tsp finely grated ginger
1 tsp ground turmeric
250g cherry tomatoes
5 tomatoes, chopped
1 tsp tomato paste
1 tbs apple cider vinegar
1 cup (250ml) crushed tomatoes
⅓ cups (80ml) coconut milk
2 tsp salt
1 tbs lime juice

Coconut sambal
1 cup (80g) desiccated coconut
½ red onion, finely chopped
½ lime, juiced
½ tsp ground paprika
½ tsp salt

1. Heat a small frying pan over medium heat. Add cumin and cook for 1 min
or until aromatic. Transfer to a heatproof bowl. Place grapeseed oil and garlic in a medium frying pan over high heat. Cook for 1 min or until garlic is golden. Use a slotted spoon to transfer garlic to cumin in the bowl. Add tomato paste, chilli flakes, salt and birdseye chilli to oil in pan and cook, stirring, for 1-2 mins or until aromatic. Pour chilli mixture over
cumin mixture. Add soy sauce and vinegar and stir to combine.
2. Place cinnamon, fennel seeds and cumin seeds in the small frying
pan over medium heat. Cook, stirring, for 30 secs or until aromatic. Transfer to a clean
heatproof bowl. Add coriander, ground cumin and paprika to the frying pan and cook, stirring,
for 1 min or until darker in colour and aromatic. Add to the cinnamon mixture in the bowl.
3. Heat coconut oil in a medium heavy-based frying pan over medium heat.
Add combined onion and garlic and cook, stirring, for 5 mins or until onion is golden. Add
ginger and turmeric and cook for 2 mins or until aromatic. Add cinnamon mixture and stir until
onion is coated. Add combined fresh tomato and tomato paste and cook for 5 mins or until the
tomato blisters and starts to break down. Add the vinegar and crushed tomatoes and cook for
5 mins or until mixture thickens slightly and flavours develop. Add coconut milk and bring to boil. Remove from heat. Stir in the salt and lime juice.
4. Stir the coconut and 2 tbs warm water in a small bowl. Add onion, lime juice, paprika and salt. Use your fingers to rub mixture to combine.
5. Place oil in a large frying pan. Add salmon, skin-side down, and place over
high heat. Cook for 3-4 mins or until skin is golden. Turn and cook
for 1 min or until cooked through. Transfer to a plate and set aside for 5 mins to rest.
6. Divide curry among plates. Top with salmon, rice and sambal. Drizzle with chilli oil.

Cook it right: How dark should your spices be when dry toasting them? “Aim for the colour of toasted almond skins,” says Minoli. “You can go darker with a beef curry, but for fish, keep it a medium brown.”

00:00 Who’s Curtis cooking with?
00:32 MasterChef’s Minoli De Silva is making grilled salmon with tomato curry
01:22 Get to know Minoli De Silva
01:56 Make the chilli oil with a twist
03:21 Dry toast the spices
03:57 Start building the tomato curry
04:53 Add in the apple cider vinegar and canned tomatoes
05:06 And don’t forget the turmeric!
05:36 Add in the coconut milk
05:47 Make the coconut sambal
06:10 Add some lime and red onion
07:14 Add some paprika and mix
07:30 Curtis’ tip for cooking crispy skin salmon
08:03 Time to plate it up
08:35 Taste test - yum!