Speedy Salmon Curry

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Exhausted after a long day, with little energy or inclination to cook a complex dish, with lots of marinating and blending? We’ve all been there right? Well this curry works a treat and literally takes as long as it does to boil rice. I’m serious. It’s a staple dish in my household and is always guaranteed to raise spirits and smile.

I do always have the ingredients in stock mind you, as I keep industrial quantities of turmeric, cumin powder, coriander powder, chilli powder and nigella seeds in my store cupboard and in my fridge there are always chillies of differing strengths.

Its really healthy (other than the little oil perhaps) and if you leave out the chilli and chilli powder it can work well as a family dish.

I think you’ll be pleasantly surprised at how quick and easy this dish is and yet tastes really moreish. I’ve cooked it for years and only really use the recipe in my head, so this has been a useful exercise to actually write down exactly what I do.

Let me know how you get on.


Speedy Salmon Curry

Serves 4

700g salmon, cut into manageable portions

2 tbsp mustard/vegetable oil

1 medium onion, chopped

1 tsp nigella seeds

1 small tsp of  turmeric powder

1 tsp coriander powder

1 tsp cumin powder

2 fresh chilli, chopped in half (more if you like it hot)

half tsp chilli powder (or 1 whole tsp if you like your chilli)

1.5 inches ginger, peeled and grated

3 fresh curry leaves

3/4 (3 quarters) tin tomatoes

150ml water

1 tsp salt

handful of fresh coriander

1. Cut the salmon pieces into manageable sized portions and put to one side.

2. Warm the mustard oil (or vegetable oil if you do not have mustard oil to hand). When it is hot, gently fry the onions until they begin to brown. At this point add the nigella seeds, fresh chilli, turmeric, chilli powder, cumin powder, coriander powder, grated ginger, curry leaves and salt and stir for 20 seconds.

3. Add three quarters of a tin of chopped tomatoes and 100ml of water and mix all the ingredients together.

4. Gently place the salmon pieces, with the skin facing upwards, into the sauce and let it simmer for 5 minutes.

5. Then using a spoon turn the salmon pieces over and add a further 50ml of water if necessary. It will only need a couple of minutes. If you prefer a thicker sauce add less water and vice versa. Its really not an exact science and more down to personal taste.

6. Serve with roughly chopped fresh coriander and a bowl of rice. If you are serving for a dinner with friends my red split lentil dal would go well.

So in about ten minutes you have a delicious tasting and super easy Indian curry.

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