salmon spinach curry recipe

2 tbsp rapeseed oil
1 cinnamon stick
6 whole peppercorns
2 cloves
1 large onion, chopped
½ tsp brown sugar
250g ripe cherry tomatoes, roughly chopped
4cm root ginger, peeled and finely grated
4 garlic cloves, crushed
1 fresh green chilli, finely chopped (optional)
¼ tsp garam masala
1 tsp ground cumin
1½ tsp ground coriander
¼ tsp ground turmeric
½ tsp chilli powder
500g spinach leaves
400g skinless, MSC-certified salmon fillets

Put the oil into a large, lidded frying pan on a medium heat. When it's hot, add the cinnamon stick, peppercorns and cloves, and cook for 1-2 minutes, until they start to release their aromas.
2Add the onion and brown sugar and cook for 12-15 minutes, until golden and caramelised. Stir in the tomatoes, cover with the lid and leave to cook for 5 minutes or so, until the tomatoes begin to soften.
3Add the ginger and garlic (and green chilli if using), and stir in the garam masala, cumin, coriander, turmeric, chilli powder and ½ teaspoon salt. Keep stirring to ensure the spices don't catch on the bottom of the pan. After around 8 minutes the mixture should start to look quite paste-like. When it does, add the spinach, turn down the heat and pop the lid back on and leave it to wilt.
4Cut the salmon into big chunks, about 6cm x 6cm, and add to the pan. Coat the salmon in the tomato and spinach sauce, taking care not to break up the fish. Cover and leave for 5-7 minutes, until the fish is cooked through.
5Remove the cinnamon stick and taste to check the seasoning. Serve with chapattis or rice.


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