Salmon

Salmon durban curry

Name: Salmon durban curry
Yield: 4
Ingredients: 40.00 ml sunflower oil; 1 1/2 tsp each mustard seeds and cumin seeds; 1 onion, sliced; 3 garlic cloves, chopped; 20.00 ml grated ginger; 12 curry leaves; 40.00 ml masala or madras curry powder; 30.00 ml tamarind puree; 40.00 ml tomato paste; 400g can whole tomatoes; 4 truss tomatoes, cut into wedges; 800g skinless salmon fillet, pin-boned, cut into 3cm pieces; 150g sugar snap peas, blanched; Coriander leaves, sliced small green chilli, coconut akes and naan bread, to serve

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by Warren Mendes

delicious. team

Jul 01, 2016

Oily fish such as salmon is rich in omega-3 fats and protein. This delicious curry is the perfect healthy meal to start your week.

2 tbs sunflower oil
1 1/2 tsp each mustard seeds and cumin seeds
1 onion, sliced
3 garlic cloves, chopped
1 tbs grated ginger
12 curry leaves
2 tbs masala or madras curry powder
1 1/2 tbs tamarind puree
2 tbs tomato paste
400g can whole tomatoes
4 truss tomatoes, cut into wedges
800g skinless salmon fillet, pin-boned, cut into 3cm pieces
150g sugar snap peas, blanched
Coriander leaves, sliced small green chilli, coconut akes and naan bread, to serve

Method

1.

Heat oil in a saucepan over medium heat. Add mustard and cumin seeds, and cook for 1 minute or until popping. Add onion and cook, stirring, for 3-4 minutes until softened.
2.

Add garlic, ginger and curry leaves, and cook for a further 1-2 minutes until fragrant.
3.

Add tamarind and tomato paste, and cook for 1 minute, then add canned tomato, fresh tomato and 1 cup (250ml) water.
4.

Simmer for 5 minutes or until slightly reduced. Add salmon and cook for 4-5 minutes until just cooked through.
5.

Top curry with sugar snap peas and serve with coriander leaves, chilli, coconut flakes and naan bread.