Thursday, April 29, 2010

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 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


  • 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


  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.

No comments:

Post a Comment