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Photo of Indian salmon curry by WW

Indian salmon curry

Total Time
30 min
15 min
15 min


Olive oil

2 tsp


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


  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.


SERVING SUGGESTION: Brown rice. TIPS: You can use 2 zucchini (thickly sliced) instead of squash. Suitable for leftovers. Store in an airtight container in the fridge for up to 2 days. Add it: 1 cup (120g) chopped pumpkin in Step 1. Swap it: Salmon for boneless firm white fish fillets.