Simple salmon curry
If you’ve got a can of salmon and a can of chopped tomatoes in your pantry, you’re well on the way to making this fragrant and comforting curry.
We’ve been making Indian curries for years, but for some reason we never thought to use canned salmon in any of our curries. Now that we have, it’s been a real revelation! Not only is it super convenient, but the taste and texture of canned salmon is perfectly suited to traditional Indian spices. Plus, salmon is packed with heart-healthy, brain-boosting omega-3 fatty acids.
The key is to add the canned salmon to the curry right at the end of cooking to warm through. That’s because canned salmon is already cooked – in fact it’s literally cooked in the can (which also helps preserve it).
This curry is delicious served with long-grain rice (basmati is particularly good), or warm naan bread.
1 onion — finely diced
2 garlic cloves — minced
1 tablespoon finely grated fresh ginger
1 teaspoon each ground cumin, coriander and turmeric
1 teaspoon salt
½ teaspoon dried chili flakes
½ cup coconut milk
14 oz (400g) canned chopped tomatoes
7.5 oz (210g) can pink salmon — bones removed and broken into chunks
1 tablespoon finely chopped cilantro (fresh coriander)
Cooked rice to serve