Spiced salmon curry

Name: Spiced salmon curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Ingredients: 2 tsp groundnut oil; 1 tsp black mustard seeds; 1 tsp fenugreek seeds; 3 cardamom pods; 1 onion, sliced; 1 tbsp grated fresh root ginger; 5 garlic cloves, finely chopped; 450 g pack classic vine tomatoes, deseeded and chopped, 1 reserved; 2 salmon fillets (about 400g), skinned and cut into large chunks; cooked basmati rice, to serve

An aromatic, lightly spiced salmon curry with a tangy onion salad.

5 out of 5 stars(1) Rate this recipe

High protein

Serves2
CourseMain meal
Prepare20 mins
Cook40 mins
Total time1 hr

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Ingredients

2 tsp groundnut oil
1 tsp black mustard seeds
1 tsp fenugreek seeds
3 cardamom pods
1 onion, sliced
1 tbsp grated fresh root ginger
5 garlic cloves, finely chopped
450g pack classic vine tomatoes, deseeded and chopped, 1 reserved
2 salmon fillets (about 400g), skinned and cut into large chunks
cooked basmati rice, to serve

For the onion salad

1 onion, finely sliced
1 pinch chilli powder
1 lemon, juice
1 handful coriander
½ tsp Cooks' Ingredients Chaat Masala

Method

Heat the oil in a non-stick saucepan and add the mustard seeds. When they start to sputter, add the fenugreek and cardamom. Fry for 30 seconds then add the onion, ginger and garlic. Sweat gently for 10-15 minutes, until soft and golden. Add the chopped tomatoes (reserving 1), season and bubble for 10-15 minutes. Put the salmon on top, cover with a lid and cook for 5-6 minutes until opaque.
Meanwhile, make the salad by combining all the ingredients with the remaining chopped tomato in a bowl; season and set aside. Serve the curry with the onion salad and basmati rice, watching out for the whole cardamom pods.