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 ..
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.
- 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
- 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.
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.
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