Easy Salmon Curry
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g Salmon fillet (skin removed and cut into bite-size chunks)
- 1 tbsp Olive oil
- 2 tablespoons Curry powder
- 1 Onion (diced)
- 2 Garlic clove (crushed)
- 30 g Fresh ginger (grated)
- 0.5 tsp lemongrass paste
- 400 g Chopped tomatoes (canned)
- 300 ml Coconut milk
- 3 tablespoons Mango chutney
- 0.5 Lime ((juice only))
- 10 g Fresh coriander (cilantro) (finely chopped (plus more to garnish))
Method
- Heat 1 tbsp Olive oil in a large pan and add 1 Onion, 0.5 tsp lemongrass paste, 2 Garlic clove and 30 g Fresh ginger. Sautรฉ for 2 minutes.
- Add 2 tbsp Curry powder and stir.
- Add 400 g Chopped tomatoes and 300 ml Coconut milk. Mix well and simmer for 5 minutes.
- Add the chunks of 400 g Salmon fillet, stir and simmer for 5 minutes until the salmon is cooked through.
- Once cooked, carefully stir in 3 tbsp Mango chutney, juice of 0.5 Lime and 10 g Fresh coriander (cilantro).