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.
Course Main Course
Keyword Salmon Curry
Prep Time 10minutes
Cook Time 25minutes
Total Time 30minutes
200gFrozen Spinach 8 Oz bag
1CanCoconut Milk 12- 13 oz
3 - 4ClovesGarlic
1TspMild Red Chili PowderTo Taste
1 1/2TspSaltto 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.
For detailed instructions go to https://oventales.com/curried-salmon-with-spinach/ .