Salmon and Spinach Curry
By Meera Sodha
Published on 23 December 2022
Try this Salmon and Spinach Curry recipe from Meera Sodha’s mouth-watering Made in India cookbook. It’s perfect for an aromatic midweek dinner, when you only have 40 minutes to spare. Made with cinnamon, black pepper, cloves and ginger, this vibrant curry can be given an extra kick of heat with the addition of some finely chopped green chilli, if that's what you're craving. The skinless salmon fillets are cooked in the spiced tomato and spinach sauce, and absorb plenty of flavour in the process. Serve with some rice or make Easy Flatbreads for scooping.Time and servings
40 minsTotal time
4Servings
40 minsCooking time
Ingredients
- 4 cm of ginger, peeled and finely grated
- 1 onion, chopped
- 4 cloves of garlic, crushed
- 1 cinnamon stick
- 1 green chilli, finely chopped (optional)
- 1.5 tsp of ground coriander
- 0.25 tsp of ground turmeric
- 1.25 tsp of salt
- 400 g of salmon fillets, skin removed
- 0.5 tsp of brown sugar
- 1 tsp of ground cumin
- 2 tbsp of rapeseed oil
- 6 whole peppercorns
- 2 cloves
- 250 g of tomatoes, roughly chopped
- 0.25 tsp of garam masala
- 0.5 tsp of chilli powder
- 500 g of spinach leaves
Method
Step 1
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 mins, until they start to release their aromas.Step 2
Add the onion and brown sugar and cook for 12-15 mins, until golden and caramelized. Stir in the tomatoes, put the lid on the pan and leave to cook for 5 mins or so, until the tomatoes begin to soften.Step 3
Add the ginger and garlic (and green chilli if you would like a little more heat), and stir in the garam masala, cumin, coriander, turmeric, chilli powder and salt. Keep stirring to ensure the spices don’t catch on the bottom off the pan. After around 8 mins 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.Step 4
Cut the salmon into big chunks, around 6cm x 6cm, and add to the pan. Coat the salmon in the tomato and spinach sauce, taking care not to break up the salmon pieces. Put the lid back on and leave for around 5-7 mins, so that the fish cooks through.Step 5
Remove the cinnamon stick and check for seasoning. Serve with chapattis or rice.