Salmon
Salmon and ginger curry
A delicious curry in a hurry! Look for salmon with the blue MSC label to know that it’s certified as sustainable.
Ingredients:
- 3 tbsp sunflower or olive oil
- � tsp cumin seeds
- 1�2 red chillies, finely chopped (deseed first if you like)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- � tsp ground turmeric
- � tsp red chilli powder
- � tsp ground coriander
- � tsp ground cumin
- 1 tbsp gram flour
- 200g/7oz canned chopped tomatoes, blended in a food processor (or 200g/7oz passata)
- 200ml/7fl oz cold water
- 400g/14oz skinless salmon fillet, cut into roughly 5cm/2in chunks
- � lime, juice only
- salt and ground black pepper (optional)
- handful roughly chopped fresh coriander
Directions:
- Heat the oil in a large frying pan and gently fry the cumin seeds for a few seconds before adding the chillies, ginger, garlic, turmeric, chilli powder, ground coriander and ground cumin. Cook together for 1 minute, stirring constantly.
- Sprinkle over the gram flour, add the blended tomatoes and cold water and bring to a simmer. Stir in the salmon and simmer gently for 3�4 minutes, or until just cooked through. Turn the salmon once or twice as it cooks, but take care not to break up the fish.
- Squeeze over the lime juice, season with salt and pepper if you like, scatter with coriander and serve.