Curried Salmon With Spinach

Amaranth is a   very pretty plant, you could  easily confuse  it  with one of the  ornamental  garden  plants.   The  leaves  and  seeds  are  very nutritious, providing  more  calcium  and  iron per  serving  than spinach.  Out  here   sometimes we  get  these in the  Asian  markets,   where  as spinach is ubiquitous.

Coming  back to  today’s  dish, it is a  good  combinations  of  vegetables , protein  and   some  spices.   The  good  thing  is  my picky tasters   don’t  even  notice  the  spinach ! Hooray , one  for  mommy 🙂 I have  served  these  over  rice  today, but  you can  thicken the  curry a  bit and  roll  it inside  a  flatbread   or   make a  thinner  version  and serve  in a  bread  bowl.

The  dish takes  the standard  curry  route.  Saute  chopped  onions, ginger and garlic in 2 tablespoons of  oil for a  minute  or  two. The  green  chilies,  curry leaves  and  mustard  are all optional.   If  you have  these definitely  give   the  mustard  and   curry leaves a  try as  these add a certain  aroma  and  complexity to the   dish.  As  the  onions  cook stir  often. Soften the  onions , but  do not  brown.

Once  the onions  are  softened  add   the  spice  powders  and  salt. Stir  well and  heat  for 30 seconds  until the   spicy aromas  fill the  air.   Add  the  chopped  tomatoes,  mix,  cover,   and  cook  for 3  to 5 minutes  or until  the tomatoes  soften.  Add  the chopped  spinach , fresh or  frozen   and  let  it   cook for a  few  minutes . If  using   fresh  cook till  the  spinach is  wilted  and   is  greatly reduce in  volume.   Add  coconut  milk .  If using  canned , I like  to  skim off  the  cream   and  mix  it   with  enough fresh   warm water  to  make  up  about  1 1/2 to 2  cups.  The  amount of  liquid greatly depends on  how  creamy you would  like  the  curry to be.    Mix  and  bring  everything to a  slow  simmer.

Add  the  salmon pieces . Cover  and  cook  for  10 minutes  over  low  heat or  until done .

Here is  the  recipe  for  Salmon  and  Spinach Curry ..

Curried Salmon With Spinach

By Syama

Salmon curry is  easy to make  and   very  delicious.   Spinach  goes  perfectly  well with   salmon. The  dish is  flavored  with a  few    spices  and  finished  with  coconut  milk.   Serve  over a  bowl of  rice  for  an  easy weeknight  meal.  

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4 Servings

Ingredients

  

1x2x3x

• 500 g Salmon
• 200 g Frozen Spinach 8 Oz bag
• 1 Can Coconut Milk 12- 13 oz
• 1 Onions Medium
• 1 Tomato Medium
• 3 - 4 Cloves Garlic
• 1 Inch Ginger
• 2 Tbsp Oil
• Few Curry Leaves
• 1/2 Tsp Mustard Seeds
• 1 Tsp Mild Red Chili Powder To Taste
• 1/2 Tsp Turmeric Powder
• 1/2 Tsp Coriander Powder
• 1 1/2 Tsp Salt to taste

Instructions

 

• Clean and cut the salmon into 1 inch cubes. Chop the onion, ginger, garlic , tomatoes and chilies into small pieces.
• Heat oil in a thick bottomed pan. When the oil is hot add the mustard seeds and let it splutter. Add the ginger, garlic, curry leaves, chilies and the onions. Saute for a few minutes till the onions are soft. Add the spice powders mix and warm for 30 seconds. Add the chopped tomatoes mix cover and let cook for 5 minutes or till the tomatoes soften.
• Uncover and add the spinach. Stir fry the spinach for a minute and add the coconut milk (See Notes). Mix and bring to a gentle boil.
• Add the salmon. Stir and place the lid back on. Cook for 10 minutes over low heat till the salmon is cooked and flakes easily. Taste and adjust salt and turn off the heat.

Notes

If using regular canned coconut milk , do not shake the can . Drain off the clear liquid and add a little fresh warm water to fill the can.

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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