Salmon and Cherry Tomato Curry
, 25 min, 4 servings
Pan-seared salmon fillets nestled into a fragrant coconut curry of cherry tomatoes, spinach and warm spices.
| prepRemove skin from salmon fillets | |||||
| 4 (170 g) salmon fillets, skin removed | Season salmon with salt & pepper | Stir in spinach, nestle salmon, cover & simmer 4–7 min | Serve over rice, garnish with herbs | ||
| Salt | |||||
| Freshly ground black pepper | |||||
| 30 ml ghee or coconut oil | Melt ghee, cook garlic, ginger & chile 2–3 min | Toast cumin 15 sec, add coriander & turmeric | Stir in coconut milk, simmer 6–8 min uncovered | ||
| 3 garlic cloves, minced | |||||
| 15 ml minced fresh ginger | |||||
| 1 bird's-eye chile or other small chile, sliced | |||||
| ½ teaspoon cumin seeds | |||||
| ½ teaspoon ground coriander | |||||
| ½ teaspoon ground turmeric | |||||
| 450 g cherry tomatoes | |||||
| 1 (400 ml) can coconut milk | |||||
| 140 g chopped fresh spinach or baby spinach | |||||
| Cooked rice, for serving | |||||
| 10 g torn or chopped mint, basil or cilantro leaves | |||||
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