2 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
6 green cardamom pods, lightly crushed
1 large piece cinnamon stick
1 small onion, finely chopped
1 (2-inch) piece fresh ginger, peeled and quartered
2 large cloves garlic
1 teaspoon ground coriander
10 1/2 ounces coconut milk
2 to 4 green chiles, left whole
3 1/2 ounces water
10 curry leaves*
1/2 to 1 teaspoon freshly ground black pepper
3/4 teaspoon garam masala
1 pound 2 ounces salmon or firm white fish fillets, cut into large pieces
2 to 3 teaspoons fresh lemon juice
2 ounces fresh cilantro leaves and stalks, chopped
Serving suggestion: serve with basmati rice.
*Can be found at specialty Asian markets The whole spices and green chiles add background flavor but are not overly hot (the seeds and membranes of chiles contain the heat and they are not exposed to the curry), so this is mild enough for the children to eat and enjoy.
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