- 1/2 teaspoonfenugreek seeds
- 2 tablespoons red- or white-wine vinegar
- 2 teaspoons ground coriander seeds
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/4 teaspoon turmeric
- four 5-ounce pieces salmon fillet with skin
- 3 bell peppers (preferably different colors)
- 1 medium onion
- 4 large garlic cloves
- 4 tablespoons vegetable oil
- 1 tablespoon grated peeled fresh gingerroot
- 2 cups Laxmi's fresh coconut milk or canned unsweetened coconut milk
- 1 teaspoon coarse salt, or to taste
- Accompaniment: cooked white or brown basmati rice
- In an electric coffee/spice grinder finely grind fenugreek seeds and in a small bowl stir together with remaining marinade ingredients. In a shallow baking dish rub salmon fillets all over with marinade. Marinate fillets, covered, at cool room temperature 30 minutes.
- While salmon is marinating, cut bell pepper into thin strips, thinly slice onion, and finely chop garlic. In a 10- to 12-inch nonstick skillet heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear fillets until golden, about 2 minutes on each side. Transfer salmon to a plate. To skillet add onion, garlic, gingerroot, and 1 1/2 tablespoons oil and cook over moderate heat, stirring occasionally, until onion is lightly browned. Stir in coconut milk and salt and bring sauce to a boil, stirring. Add fillets and gently simmer until they are just cooked through and sauce is thickened, 5 to 6 minutes.
- In another skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender and lightly browned, 5 to 6 minutes.
- Serve salmon and sauce over rice, topped with bell peppers.