Salmon, tamarind and tomato curry
1 medium, thinly sliced
1 tbs, grated
2 clove(s), crushed
400 g, vine-ripened variety, cut into thin wedges
1 cup(s), (250ml salt-reduced variety)
500 g, cut into 2cm pieces
150 g, trimmed, cut into 3cm pieces
150 g, yellow variety, quatered
1 medium, trimmed, halved lengthways, thinly sliced
⅓ cup(s), to serve
Cooked brown rice
2 cup(s), (340g)
1 medium, cut into wedges
- 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.
- 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.
- 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.