Coconut fish curry.
Caramelised onion and turmeric-coated cod in a coconut curry sauce, with cherry tomatoes for a pop of colour
Skin-boosting almond salmon curry
Serves 4
Easy
Prep:
Cook:
Skin-on roasted almonds dictate the flavour in this colourful fish curry. This sauce would also work well with chicken, prawns or paneer
Skip to ingredients
- 100g skin-on roasted almonds
- 2 garlic cloveschopped
- 1 onionroughly chopped
- 20g gingerroughly chopped
- 100g thick greek yogurt
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 tbsp tomato purée
- 1 tsp ground turmeric
- 1 tsp mild chilli powder
- 1 tbsp medium curry powder
- 400g tin of chopped tomatoes
- 500g salmon filletskin and bones removed, cut into thick chunks
- 200g long-stemmed broccoli
TO SERVE
- coriander leaves
- cooked rice or flatbreads
Nutrition: per serving
- kcal556
- fat38g
- saturates6g
- carbs12g
- sugars9g
- fibre4g
- protein39g
- salt0.3g
Method
step 1
Blitz the almonds in a small food processor until finely chopped. Add the garlic, onion, ginger and yogurt, and blitz to a thick paste.
step 2
In a large lidded frying pan heat 1 tbsp of the oil and cook the cumin seeds for a couple of minutes until fragrant. Add the tomato purée and almond paste. Cook over a medium-high heat for 5 mins, stirring regularly, adding a splash of water if it’s getting dry.
step 3
Add the turmeric, chilli and curry powder, and stir to combine. Add the tomatoes along with half a tin of water, reduce the heat and simmer for 10 mins.
step 4
Meanwhile, heat the remaining oil in another frying pan. Once hot, cook the salmon for 2 mins on each side until golden – it doesn’t need to be cooked through.
step 5
Transfer the salmon to the sauce, nestle in the broccoli, cover and cook for 5 mins until both are tender and cooked through.
step 6
Serve with a scattering of coriander leaves and your choice of rice or flatbreads.
