Easy Salmon Curry
User Reviews
5.0
120 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
4 servings
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Calories
371 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Indian
Easy Salmon Curry
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This Easy Salmon Curry has a mild and creamy coconut base with chunks of salmon fillet to make a simple but delicious week night meal.
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Ingredients
- 400 g Salmon fillet skin removed and cut into bite-size chunks
- 1 tablespoon olive oil
- 2 tablespoon curry powder
- 1 onion diced
- 2 garlic clove crushed
- 30 g fresh ginger grated
- 0.5 teaspoon lemongrass paste
- 400 g chopped tomatoes canned
- 300 ml coconut milk
- 3 tablespoon mango chutney
- 0.5 lime (juice only)
- 10 g fresh coriander (cilantro) finely chopped (plus more to garnish)
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Instructions
- Heat 1 tablespoon Olive oil in a large pan and add 1 Onion, 0.5 teaspoon lemongrass paste, 2 Garlic clove and 30 g Fresh ginger. Sauté for 2 minutes.
- Add 2 tablespoon Curry powder and stir.
- Add 400 g Chopped tomatoes and 300 ml Coconut milk. Mix well and simmer for 5 minutes.
- Add the chunks of 400 g Salmon fillet, stir and simmer for 5 minutes until the salmon is cooked through.
- Once cooked, carefully stir in 3 tablespoon Mango chutney, juice of 0.5 Lime and 10 g Fresh coriander (cilantro).
Notes
- Once the salmon has been added to the sauce, stir occasionally but very carefully as you don't want the chunks to break up in the sauce.
- If you prefer the salmon in a fillet rather than cut in to chunks, then you can make the sauce in a pan and cook the salmon fillets in the oven or under the grill. Then serve the salmon on top of the rice and pour the sauce on top. We find this a lot more effort though, but some people prefer the crispiness of roasted/grilled salmon.
- Give even more creaminess to the sauce by adding a spoonful of cashew or almond butter to the coconut sauce.
- You can use light coconut milk instead of full fat in this salmon curry, but you won't get the same creamy flavour.
- Add a little crunch to this curry by serving with some cashew nuts on top.
- This is a really mild curry, making it perfect for serving up to the whole family. However you you can always add a finely diced read chilli to the sauce, or just sprinkle some red chilli flakes.
- You can give this an extra protein boost by adding some quick cook lentils at the same time as the coconut milk.
Nutrition Information
Show Details
Serving
1portion
Calories
371kcal
(19%)
Carbohydrates
22g
(7%)
Protein
23g
(46%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Cholesterol
55mg
(18%)
Sodium
207mg
(9%)
Potassium
987mg
(28%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
357IU
(7%)
Vitamin C
18mg
(20%)
Calcium
86mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 371kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 23g | 46% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 55mg | 18% |
| Sodium | 207mg | 9% |
| Potassium | 987mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 18mg | 20% |
| Calcium | 86mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
120 reviews
Excellent
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