Recipe Indian-style Salmon Curry with Tomato & Lime

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Thanks Vicki N (& Bill Granger) for this delicious curry - perfect for this colder weather!

Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Dietary guidance: n g d 

Tags: indian · fish · salmon · curry · recipe ·

Ingredients

2 T vegetable oil
1 large onion, finely chopped

1 t ground coriander

1 t ground cumin

1 t ground turmeric

1 t sea salt

1/2 t cayenne pepper

400g tin chopped tomatoes

10-15 fresh curry leaves

250ml fish stock or chicken stock

1 t caster sugar

Juice of 1 lime

900g skinless salmon fillets cut into 3cm cubes

Freshly ground black pepper

Method

1/ Heat the oil in a large heavy-based pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until translucent.
2/ Add the cayenne, tomatoes, curry leaves and salt, then pour in the stock. Cook stirring frequently for 10 minutes.
3/ Add the sugar and lime juice and cook for 1-2 minutes.
4/ Add the salmon fillets to the pan and simmer for 2-3 minutes, then remove from the heat. Set aside for 5 minutes with the lid on. This will allow the salmon to finish cooking in the residual heat.
5/ Season with salt and pepper to taste.

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