Indian salmon curry
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Garlic
2 clove(s), finely chopped
Fresh ginger
2 tsp, finely grated
Fresh red chilli
1 whole, (1 small) thinly sliced
Ground coriander
2 tsp
Ground cumin
1 tsp, cumin seeds
Dried turmeric
½ tsp, ground
Light canned coconut milk
¾ cup(s), (185 ml)
Skinless salmon
400 g, boneless
Green string beans
200 g, halved
Sugar snap peas
100 g
Button squash
6 individual, small yellow patty pan variety, thinly sliced
Fresh coriander
½ cup(s), coarsely chopped
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook garlic, ginger, chilli, ground coriander, cumin and turmeric, stirring, for 1 minute or until fragrant.
2
Add coconut milk and ½ cup (125ml) water and bring to the boil. Add salmon. Reduce heat and simmer, covered, for 5 minutes. Add beans, peas and squash and cook, covered, for 5 minutes or until vegetables are tender.
3
Using a fork, coarsely flake salmon in the pan. Serve curry sprinkled with coriander.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.