"Flash-Out" Curry Canned Salmon
Tin Boom & Pantry Suppers
A tin of pink salmon isn't a desperate compromise for a six o'clock dinner; in Jamaica, the working-class mantra 'tun han' an' mek fashion' historically meant flashing out a cheap tin of mackerel. In the diaspora, the salmon gets the treatment. The non-negotiable secret here isn't a rare ingredient; it is a technique known as 'burning the curry.' Blooming the heavy-duty spice blend in hot oil strips away its raw edge, leaving a darkened, toasted earthiness as the curry powder blisters. Drop the fish into a hot skillet, and get it over rice.
Ingredients
- canned pink or red salmon29 1/2 oz
- white vinegar1 tsp
- vegetable oil3 tbsp
- Jamaican curry powder2 tbsp
- yellow onion1 med
- garlic3 med
- scallions2 med
- fresh thyme3 small
- habanero pepper1/2 med
- plum tomato1 med
- water1/4 cup
- black pepper1/2 tsp
- salt1 pinch
Method
- 01
Cut the freshness.
Place the chunks of drained salmon on a plate and sprinkle with the vinegar to neutralize the overly fishy scent.
- 02
Sauté the aromatics.
Heat the oil in a wide skillet over medium heat, then add the onion, garlic, scallions, and habanero, cooking for 2 to 3 minutes until softened.
- 03
Burn the curry.
Push the vegetables to the edge of the pan and sprinkle the curry powder directly into the hot oil in the center, stirring constantly for 2 minutes until the color deepens to a rich golden-brown.
- 04
Deglaze and build the gravy.
Stir in the diced tomato, fresh thyme, and black pepper, then pour in the water and let the mixture simmer gently for 3 minutes.
- 05
Flash out the salmon.
Gently fold the salmon chunks into the skillet, spooning the curry gravy over the top of the fish, then reduce the heat to low, cover, and simmer for 5 minutes.
- 06
Serve immediately.
Remove the thyme twigs and spoon the curried fish and rich gravy generously over hot white rice.
Notes
Use the right curry.
Authentic Jamaican curry powder is heavily reliant on turmeric, fenugreek, and allspice. Betapac brand is the gold standard if you can find it in the international aisle.
The cart-wheel dumpling.
The ultimate nostalgic side dish is a boiled dumpling. Knead all-purpose flour, a pinch of salt, and cold water until firm, roll into flattened discs with a thumb indent, and boil them to soak up the gravy.
From Cook Jamaican in America.