CookEat Recipe
Salmon in Spiced Milk with Grated Coconut
Flakes of cooked salmon and chopped hard-boiled eggs warmed in a loose, lightly spiced dairy-milk broth with grated coconut and a spoonful of rice.
Method
Steps
Step 1
Prepare the two hard-boiled eggs and the tablespoon of cooked rice; keep the previously cooked salmon chilled until needed. Toast the bread just before serving if using it.
Step 2
Melt the butter in a deep sauté pan over medium heat. Soften the chopped onions for about 5 minutes without browning, then stir in coconut and chopped eggs for 1 minute.
Step 3
Pour in the milk and heat gently. Whisk in curry paste, paprika and the initial salt until dispersed; bring just to a brief simmer, then lower the heat.
Step 4
Add the cooked salmon and rice. Warm gently for about 4–6 minutes, stirring as little as possible, until the fish and sauce reach 74 °C throughout. Taste and serve very hot in shallow bowls, with optional toast on the side. The sauce remains loose and the salmon flakes remain identifiable.
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