Salmon, tamarind and tomato curry
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Red onion
1 medium, thinly sliced
Fresh ginger
1 tbs, grated
Garlic
2 clove(s), crushed
Curry powder
2 tsp
Pulp, tamarind
1 tbs
Tomato(es)
400 g, vine-ripened variety, cut into thin wedges
Vegetable stock
1 cup(s), (250ml salt-reduced variety)
Skinless salmon
500 g, cut into 2cm pieces
Green string beans
150 g, trimmed, cut into 3cm pieces
Button squash
150 g, yellow variety, quatered
Zucchini
1 medium, trimmed, halved lengthways, thinly sliced
Fresh coriander
⅓ cup(s), to serve
Cooked brown rice
2 cup(s), (340g)
Lime(s)
1 medium, cut into wedges
Instructions
1
Heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add ginger, garlic and curry powder and cook, stirring, for 1 minute or until fragrant.
2
Add tamarind pulp and tomatoes and cook, stirring, for 2 minutes. Add stock and bring to the boil. Reduce heat to low and simmer, uncovered, for 6–7 minutes or until thickened slightly.
3
Add salmon, beans, squash and zucchini and simmer, uncovered, for 3–4 minutes or until salmon is just cooked through and vegetables are tender. Sprinkle curry with coriander and serve with rice and lime wedges.
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