Indian Salmon Curry

Indian Salmon Curry
Home Cooking



I bought ingredients to cook this dish a while a go and only got around to making it today. This is a recipe from Bill Granger's 'Feed me now'. The alterations I made are quite slight: I vamped up the spices, used curry powder instead of curry leaves, added sliced bamboo (not at all authentically Indian, I know) and stirred in some canned salmon rather than fresh salmon fillets.


Whatever you make of this dish, it's a great, healthy idea for lunch or dinner. The spiciness makes it nice for Winter but there's nothing heavy or 'bad' in the curry, not cream or even milk. Let's not forget that salmon is loaded with nutrients too.

Indian Salmon Curry
Serves 1-2

Ingredients:

• 1 tbsp olive oil
• 1/2 white onion, finely chopped
• 1/2 tsp ground coriander seeds
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1 tsp curry powder
• 1/4 tsp hot paprika
• 200ml crushed tomatoes
• 1 cup of chicken or fish stock
• juice of 1 lime
• 1 tsp sugar
• 200g canned salmon, bones removed and broken up into chunks (can use fresh salmon fillets)
• few pieces of canned bamboo, thinly sliced (optional)
• salt to taste
• handful of coriander, finely chopped, to garnish

Procedure:

1. Heat the oil up in a frying pan. Fry the onion until soft and translucent.
2. Add the spices and cook with the onion until fragrant (approx 2min).
3. Add the crushed tomatoes and stock. Lower the heat and let it cook and boil down for about 7min or so.
4. Add the lime juice and sugar. Adjust the taste at this point and add salt if needed.
5. Stir through the salmon (and bamboo, if using) and cook for another 1-2 min until the salmon is heated up and has absorbed the curry flavors.
6. Serve the curry with chopped coriander and steamed rice.


I actually really liked this meal. It was lazy but ended up tasting better than I expected. I know the addition of bamboo is not traditional but it added a nice texture. The curry goes excellently with rice and warms you up from the inside.