"Jungle Curry" with salmon fillet and "Oriental" hard cheese tuber

"Jungle Curry" with salmon fillet and "Oriental" hard cheese tuber

Ingredients for 4 servings

4 red chilies

3 shallots

3 garlic cloves

1 piece of galangal (approx. 40 g)

2 stalks of lemongrass

1 bunch of coriander with roots

1 lime

1 tbsp black peppercorns

1 tsp salt

1 piece of galangal (approx. 80 g)

2 stalks of lemongrass

4 salmon fillets


4 tbsp oil

4 tsp fish stock

2 tsp raw cane sugar

2 tbsp fish sauce

80 g ginger

1 zucchini

150 g sugar snap peas

“Oriental” hard cheese tuber (for grating)

Jasmine rice





For the spice paste:

Wash chilies and chop finely (including seeds). Peel and dice shallots, garlic cloves and galangal.
Slice lemongrass lengthways, remove outer leaves and chop the stalks.

Trim off coriander roots, wash and chop. Set aside the coriander leaves. Grind all of the prepared ingredients plus peppercorns and salt using a pestle and mortar and season to taste with lime juice.

For the curry:

Peel galangal and cut into coarse pieces. Slice lemongrass lengthways, remove outer leaves and first chop the stalks, then grind using a pestle and mortar.

Wash salmon fillet, pat dry and set aside. Sauté spice paste and 4 tbsp of oil in a large pan over a low heat for 1-2 minutes until the spices begin to release their fragrance.

Add 1 ½ liters of water with the fish stock, lemongrass, galangal, sugar and fish sauce. Bring to a boil and then simmer for approx. 10 minutes.


In the meantime, peel the ginger and then cut into thin slices. Wash and/or peel the vegetables and cut into small pieces. Add everything to the broth, season with pepper and cook for no more than 1-2 minutes; the vegetables should be crunchy.


In the meantime, heat some oil in a pan and brown the salmon fillets on both sides. Wash and pat dry the remaining coriander leaves.


Pour broth in a bowl, place jasmine rice in the center and the salmon fillet on top. Grate the “Oriental” hard cheese tuber over the salmon and garnish with coriander leaves.


Preparation time:  approx. 50 min.
Level of difficulty: medium


Enjoy! :-) 



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