"I first tasted salmon in Saudi Arabia, where it was occasionally flown in to the kitchens of the Oasis Resorts. And, of course, when I came to Canada, I learned how prized and important this great fish was, in many Canadian communities, and how beautifully it behaved in a curry. Added at the end, the chunks of salmon cook in the hot and sour sauce, stay moist and soft, and hold their shape well. Prepared with Atlantic or wild Pacific salmon, this Thrissur-style fish curry is a Coconut Lagoon fan favorite." ~Joe Thottungal
Excerpted from Coconut Lagoon by Joe Thottungal. Photographs by Christian Lalonde. Copyright 2019 by Coconut Lagoon. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.