Salmon Spinach & Coconut Curry

Quick, healthy and totally delicious, this is a curry of dreams. Am I over selling it?! 🤣 In all seriousness this curry is well worth making and would actually work wonderfully with trout, hake, monkfish, or any white firm fish. I like to keep the chunks of fish large and be careful not to over cook it or it will completely disintegrate into the sauce. Something bright and delicious to make you smile on this gloomy grey day. Enjoy!

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Serves 4

INGREDIENTS

2 small onions - finely chopped

4-5 cloves garlic - crushed

1 tablespoon grated ginger

1-2 red chillies - finely chopped

1 can coconut milk

10 cherry tomatoes - halved

Juice 1/2 lime

2 handfuls fresh spinach

4 salmon fillets - skin removed s and each cut in half

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Spices

2 teaspoons ground cumin

2 teaspoons medium curry powder

1 teaspoon Garam Masala

1 teaspoon turmeric

1 teaspoon ground coriander

3 cardomom pods bashed

1 teaspoon mustard seeds

Optional pinch of saffron

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METHOD

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Sauté the onion until golden and soft. Add the ginger, garlic, chilli and spices and cook for a minute to release the flavour. Pour in the coconut milk and simmer for 5-10 minutes. Add the tomatoes and the lime juice and simmer for another 10 minutes. Season generously. Add the salmon and spinach and simmer for 6-10 minutes.