- Recipes
- Salmon and Spinach Curry
Salmon and Spinach Curry
-
4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 2 tbsp rapeseed oil
- 1 cinnamon stick
- 6 whole peppercorns
- 2 cloves
- 1 onion, chopped
- ½ tsp brown sugar
- 250g tomatoes, roughly chopped
- 4 cm ginger, peeled and finely grated
- 4 cloves garlic, crushed
- 1 green chilli, finely chopped (optional)
- ¼ tsp garam masala
- 1 tsp ground cumin
- 1½ tsp ground coriander
- ¼ tsp ground turmeric
- ½ tsp chilli powder
- 1¼ tsp salt
- 500g spinach leaves
- 400g salmon fillets, skin removed
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.
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