Quick Salmon Curry
Quick Salmon Curry



  • 3 tbsp oil
  • 2 onions, chopped
  • 4 crushed garlic cloves
  • 4cm piece of ginger, grated
  • 1 tsp ground coriander
  • 2 tsp garam masala
  • 10 curry leaves
  • 2 tbsp light brown sugar
  • 400g tin of coconut milk
  • 3 limes, juice only
  • 5 chopped and blended tomatoes
  • 700g salmon fillet, skinned and chopped into 2cm fingers
  • 3 tbsp creamed coconut, to garnish
  • Handful of coriander, to garnish
  • Basmati rice, cooked, to serve
  • Heat the oil in a saucepan, and add the onions to fry for about 10 mins. Add the garlic, ginger, ground coriander, curry leaves, and garam masala, and cook for a minute or two. Add the sugar, lime juice, coconut milk and blended tomatoes, and cook for 15 mins.
  • Add the salmon, and gently poach for about 5 minutes, then serve with rice, creamed coconut, and fresh coriander leaves.
30 mins
4 serving

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