Salmon curry

Salmon curry

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

I absolutely adore salmon in a curry. It may seem slightly unconventional, but it has been becoming more and more popular in recent years. It’s a perfect way to get those important omega-3 fatty acids in.

Ingredients

Quantity Ingredient
olive oil, for cooking
1 red onion, finely chopped
3 cloves garlic, finely chopped
1 whole small red chilli, finely chopped
2 star anise
1 cinnamon stick
200g red lentils
1-2 tablespoons mild curry paste
400ml coconut milk
1 sweet potato, diced
500ml vegetable stock
2 skinless salmon fillets, cut into large dice

Method

  1. Heat a little oil in a pan and sauté the onion, garlic, chilli (chile), star anise and cinnamon until the onion starts to soften.
  2. Add the lentils, curry paste and coconut milk, stir well and simmer for a few minutes. Add the sweet potato and, after a few minutes, start adding the stock a little at a time. Continue simmering for around 15–20 minutes, stirring frequently and adding more stock if necessary, to give the dish a porridge-like consistency.
  3. Add the salmon and continue to simmer for another 4–5 minutes, stirring very lightly so as not to break it up, until the salmon is just cooked. Remove the cinnamon sticks and star anise before serving.

Note

  • Fish and seafood

    Good fats

    Perfect for dinner
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