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).