SEARED SALMON PAKA

Paka refers to a silky coconut milk-based sauce popular in East African cuisine. In this take on machi paka, a classic fish curry, quickly seared salmon takes the place of the traditional charred, grilled white fish. Cooking the blended curry base down until the coconut milk breaks and the aromatics toast in its rich fat is key to developing deep flavor—don’t rush this part. The curry base is wonderfully versatile; if fish isn’t your thing, sub in chicken or your favorite canned beans (adjust cooking times accordingly).

4–6 SERVINGS / 1 HOUR

INGREDIENTS

1 Tbsp. vegetable oil

4, 6 oz. boneless salmon filets, preferably skin-on

2 tsp. Diamond Crystal kosher salt, plus more

1 medium onion, coarsely chopped

2–3 green Thai chilis, depending on heat preference, plus more halved lengthwise for serving

3 garlic cloves

11½ in. piece ginger, peeled

1 Tbsp. double-concentrated tomato paste

½ tsp. ground turmeric

¼ cup cilantro leaves with tender stems, plus more for serving

2, 13.5 oz. cans unsweetened coconut milk, divided

¼ cup water

1 Tbsp. fresh lime juice

Cooked basmati rice or country-style bread and lime wedges, for serving

METHOD

Heat vegetable oil in a large nonstick skillet over medium-high. Season salmon filets with kosher salt and cook (skin side down), pressing filets gently with a spatula, until golden brown, about 4 minutes. Turn filets over and cook until golden brown and just cooked through, about 3 minutes. Transfer to a plate. Wipe out skillet and reserve.

Purée chopped onion, chilis, garlic cloves, ginger, tomato paste, ground turmeric, cilantro, and 1 can coconut milk in a blender on high speed until smooth. Pour mixture into reserved skillet and sprinkle with 2 teaspoons kosher salt. Bring to a brisk simmer over medium-high heat, then reduce heat to medium and cook, stirring often with a wooden spoon, until the mixture is reduced to a thick paste, the fat separates from coconut milk (it will look broken), and the aromatics are golden brown, 30–35 minutes.

Pour in remaining can coconut milk and water and bring to a simmer, scraping up any browned bits.

Gently break salmon filets into 3 inch pieces and return to skillet. Cook until salmon is just heated through, about 3 minutes. Stir lime juice into curry and remove from heat.

Divide curry among shallow bowls and top with more cilantro and halved Thai chilis. Serve with cooked basmati rice or country-style bread and lime wedges alongside.

Do ahead: Curry base can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, adding water to thin as needed.

This recipe was originally developed for Bon Appetit.