Coconut Salmon Curry
This coconut salmon curry is a tasty one pan dish that’s full of flavour, comforting and packed with nutrients.
Servings: people
Ingredients
- 4 salmon fillets
- 400 ml reduced fat coconut milk
- 2 diced tomatoes
- 1 diced white onion
- 2 garlic cloves minced / finely chopped
- 1 tbsp cooking oil
- 1 tsp curry powder 1 tbsp
- 1 tsp ground cumin
- 1 tsp chilli powder 1 tsp
- 2 tbsp tomato purée
- salt and Pepper
- lime
- rice optional side serving suggestion
- green beans optional side serving suggestion
- 1 star anise optional aromatics
- 1 cinnamon stick optional aromatics
- 5 cardamom pods optional aromatics
Instructions
- Pre slice the skin off the salmon fillets (this is optional).
- Start with frying your onions, garlic (optional aromatics) and tomatoes. Cook those down then add your tomato purée and spices and stir till a paste forms.
- Next add your coconut milk and mix till blended. Salt and pepper to taste. Then add your salmon fillets and coat them in sauce using a spoon.
- Cover with a lid and cook for between 8-12 minutes till the fish is cooked (might vary on size of fillet). If you used aromatics, take them out before serving.
Notes
Serve with vegetables and rice. Calorie information does not include rice or vegetables.
Nutrition Per Serving
Calories: 376kcal | Carbohydrates: 10g | Protein: 35g | Fat: 21g | Fibre: 3g