Hooper Labs


Serves: 8



  1. Wash fish chunks in water and drain. Repeat until water is no longer cloudy.
  2. Heat oil in a wide diameter pot or pan on medium heat. Add mustard seeds.
  3. When mustard seeds begin to pop, add the onion and saute for 2-3 minutes on med-high heat.
  4. When the onions begin to soften, add garlic, ginger, and curry leaves. Add 1/2 t salt and 1 t turmeric, and then cover.
  5. When the onions are very soft but not yet browned/fried, add the tomatoes, another 1/2 t salt, and cover, cooking 7-12 minutes on high.
  6. Once the mixture looks cooked, uncover, stirring every few minutes until the mixture is mushy.
  7. Add the spices: corriander, 1 t garam masala, chili powder (you can substitute sliced chilis instead, adding when you put in the garlic/ginger), and 1/2 c water. Stir and cover again.
  8. Cook another 5-10 minutes, uncovered until the oil begins to separate.
  9. Add 2 cups water and 1 teaspoon vinegar and stir to incoprotate. It is very important at this point to taste and adjust salt, spices, and sour. It should be flavorful and a bit salty (we will add fish and dillute later). At this point, you can add the other 1 t of turmeric and another 1t of garam masala. Bring the mixture to a boil.
  10. With your hands, gently place the fish into the curry, nestling together chunks in an even layer. This is important so they cook evenly. Turn to medium-low heat, cover, and cook for 10-12 minutes until the fish is cooked. Every so often, shake the pot in a circle (do not stir!) to keep the heat distributed. It is important not to break fragile fish pieces by stirring.
  11. Once the salmon is cooked, add in a half can of coconut cream, stirring to incorporate. Bring to a simmer and taste again, adjusting spices as needed. Gently stir to incorporate and ensure even cooking of the fish.
  12. Serve over any starch.