Indian Style Salmon Curry with Tomato & Lime

Well having just got a phone call from Janet who is craving my 12 hour dinners - and this one in particular....so this recipe share is for them, and I know whilst they eat they will remember us.

Recipe by Bill Granger from Feed Me Now Image Source Serves 4

WHAT YOU WILL NEED 

• 2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 400g tin chopped tomatoes
• 10-15 fresh curry leaves
• sea salt
• 250ml chicken or fish stock
• 1 teaspoon caster sugar
• Juice of 1 lime
• 900g skinless salmon fillet
• freshly ground black pepper

to serve

• Steamed rice
• coriander leaves
• dollop of yoghurt
• finely diced white onion, diced red tomatoes, salt and pepper - combined to make salsa

Method

1. Heat the olive oil in a large heavy-based pan over a medium-low heat.Add the onion and cook stirring occasionally, for the 5 minutes or until translucent. 
2. Add the ground coriander, cumin and turmeric, and cook, stirring for another 2 minutes or until fragrant.
3. Add the cayenne, tomatoes, curry leaves and 1 teaspoon salt, then pour in the stock. Cook, stirring frequently, for 10 minutes. 
4. Add the sugar and lime juice and cook for 1-2 minutes.
5. Meanwhile, cut the salmon into 3cm cubes. Add to the pan and simmer for 2-3 minutes, then remove from the heat. 
6. Set aside for 5 minutes to allow the salmon to finish cooking in the residual heat. Season with salt and pepper to taste.

***I like to serve this with a fresh tomato and onion relish, and a salad of baby spinach, red onion and cucumbers. Also a nice yoghurt and mint raita.