Simple salmon curry
Serves 2
A quick, easy and delicious curry
made with omega-3-rich canned salmon, tomatoes and coconut milk, and
a combination of fragrant Indian spices.
2 tablespoons peanut oil
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
HEAT the oil in a frying pan over medium
heat. COOK the onion for 8 minutes, stirring occasionally. ADD the
garlic, ginger, cumin, coriander, turmeric, salt and chili flakes
and cook for 1 minute. ADD the coconut milk and tomatoes, bring to a
boil, then reduce the heat and simmer, covered, for 10 minutes.
Remove from the heat and stir through the salmon and cilantro. SERVE
with rice.
Variations: Use canned chickpeas
or pre-cooked shrimp instead of canned salmon. Use fresh mint
instead of cilantro.
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