Kid-friendly salmon curry
An incredibly easy, non-spicy fish curry that's great for busy nights (and you can spice it up too!)
Servings: 2
Calories: 466kcal
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Ingredients
- 1 lb salmon boneless
For the spice paste
- 1 tomato
- 1 clove garlic or 2 if small
- ½ onion
- 1 teaspoon ginger fresh, grated/minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon turmeric
To make curry
- ½ tablespoon oil vegetable, canola
- ½ cup coconut milk
- 2 teaspoon lemon juice
- 1 tablespoon water or more, as needed
Instructions
- Remove skin from the salmon and cut into bite-sized dice.
- To make the spice paste, roughly dice the tomato, peeled garlic and onion. Put them in a small food processor or blender along with the ginger, cumin, coriander and turmeric. Blend until smooth. This can be made ahead of time and refrigerated (as can the diced salmon).
- When ready to cook, warm the oil in a medium skillet/frying pan over a medium heat and add the spice paste. Cook for a couple minutes until it darkens a little and bubbles.
- Add the coconut milk and bring to a simmer then reduce the heat. Add the salmon and allow it to cook in the sauce. Don't stir too much to avoid breaking up the fish.
- Add the lemon juice and a little water as needed to thin the sauce slightly - you want it to be a bit runny but not too thin. Serve over rice.
Nutrition
Calories: 466kcal | Carbohydrates: 8g | Protein: 47g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 124mg | Sodium: 114mg | Potassium: 1439mg | Fiber: 1g | Sugar: 3g | Vitamin A: 605IU | Vitamin C: 15.1mg | Calcium: 59mg | Iron: 4.9mg