This Indian Flatbread leans on coconut and curry leaf to do the heavy lifting. We braise the Salmon for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the coconut and curry leaf elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the garam masala and the rest of the coconut and curry leaf flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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