Name: Salmon and prawn curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Tbsp oil or ghee; 1 onion, finely sliced; ½ tsp brown sugar; 2 cm ginger, finely chopped; 2 garlic cloves, minced; 200g cherry or on-the-vine tomatoes, cut in half/quarter; 1 tsp ground coriander; ½ tsp cumin; ¼ tsp turmeric; ¼ tsp ground cinnamon; ¼ tsp chilli powder; ¼ tsp garam masala; 1 green chilli, chopped (optional); juice of ½ lime; 200g spinach or kale; 100g ready-to cook shrimps; 250g salmon; To garnish: chopped coriander leaves

Salmon and prawn curry

23 Feb 2016

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

This fragrant and yummy salmon and prawn curry is cooked with spinach or kale and can be served within half an hour. It's easy to make, it's super healthy, it's delicious and you can make it as spicy as you like! Serve it with rice, chapattis or naan.

Ingredients

1 Tbsp oil or ghee
1 onion, finely sliced
½ tsp brown sugar
2 cm ginger, finely chopped
2 garlic cloves, minced
200g cherry or on-the-vine tomatoes, cut in half/quarter
1 tsp ground coriander
½ tsp cumin
¼ tsp turmeric
¼ tsp ground cinnamon
¼ tsp chilli powder
¼ tsp garam masala
1 green chilli, chopped (optional)
juice of ½ lime
200g spinach or kale
100g ready-to cook shrimps
250g salmon
To garnish: chopped coriander leaves

Instructions

Prepare the onion, garlic, ginger and spices.
Heat the oil in a large, lidded frying pan or casserole dish over medium heat. When it’s hot, add the onion and sugar and cook gently for about 10 minutes, until golden and caramelized. Stir in the tomatoes, put the lid on and cook for 5 minutes or so, until the tomatoes begin to soften.
Add the ginger and garlic (and the chilli if you like more heat). Stir in all the spices and season with salt and ground pepper. After 5 minutes of stirring add the spinach/kale and a splash of water, then cook gently under the lid for a couple of minutes.
Stir in the shrimps, spread them around evenly. Put the fish chunks on top. Ladle some of the sauce over the fish, then drizzle with the lime juice.
Turn up the heat, then put the lid on and cook for around 5 to 7 minutes, until the fish cooks through.
Serve with coriander scattered on top and some extra lime juice if you like.