Salmon Curry

Salmon Curry

This speedy recipe makes a healthy and delicious dinner for cold nights. Made with rich salmon, fresh tomatoes and warming spices (but free from chilli), it’s a simple, family-friendly meal that’s good to have up your sleeve! Serve with Basmati rice. Serves 4.

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3 tbsp Rapeseed Oil
3 medium Red Onions, peeled, halved and finely sliced
4 cloves Garlic, peeled and finely sliced
A thumb-sized piece of fresh Root Ginger, peeled (the edge of a teaspoon works well)
2 tsp Cumin Seeds
1 tsp Ground Coriander
2 tsp Garam Masala
1 tbsp Light Brown Sugar
400g tin Light Coconut Milk
3 Limes; zest one and set the zest aside, then juice all three
5 ripe medium-sized Tomatoes, halved and then blended to a rough paste in a food processor (you can use a 400g tin of chopped tomatoes if you don’t have fresh ones handy)
1 pack of 4 x Loch Duart Salmon Fillets, skins removed, cut into roughly 2cm chunks
2 tbsp fresh Coriander, washed, leaves picked and chopped


Place a large saucepan over a medium heat and add the oil. When the oil is hot, reduce the heat to low and add the onions. Cook them gently until they are soft and starting to colour (about 15 minutes). Next, grate the peeled ginger into the pan, then add the garlic, ground coriander, garam masala and cumin seeds and cook for a couple of minutes, stirring well. Add the sugar, lime juice, tomatoes and coconut milk, turn the heat up slightly and cook for about 10 minutes, stirring occasionally, until the liquid has reduced slightly (now is a good time to start cooking your rice, if using). Finally, stir the reserved lime zest into the pan, add the salmon pieces and leave them to poach for five minutes. Serve with rice (if using) and the fresh coriander leaves scattered over the top.

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