Salmon curry
Serving size: Serves 4
Cooking time: Less than 30 minutes
Favourite flavours: Curry
Salmon curry
INGREDIENTS
1kg skinless salmon fillets, chopped coarsely
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
lemon wedges, for serving
CURRY SAUCE
1 tablespoon mustard or olive oil
1 teaspoon brown mustard seeds
1 teaspoon fennel seeds
2 tablespoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
2 teaspoons curry powder
1 teaspoon cayenne pepper
1 teaspoon salt
3 large (660g) tomatoes, chopped finely
2 cups (500ml) water
15 curry leaves
1 tablespoon brown sugar
METHOD
1. Combine salmon, salt, pepper and turmeric in a medium bowl. Cover, refrigerate for up to 1 hour.
2. CURRY SAUCE: Meanwhile, heat oil in a large frying pan over medium-high heat; add mustard seeds, cook, stirring, for about 1 minute or until they begin to pop. Add fennel seeds, coriander, cumin, turmeric, curry powder, cayenne pepper and salt. Cook, stirring, for about 1 minute or until fragrant. Stir in 2/3 of the tomato, water and curry leaves; cook, stirring, over a high heat for about 5 minutes or until thickened slightly. Stir in sugar.
3. Add the salmon pieces to the Curry Sauce in a single layer; cook over medium heat for about 2 minutes or until salmon is cooked to your liking.
4. Sprinkle with remaining tomato and serve with lemon wedges, if desired.
Not suitable to freeze or microwave.
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