Salmon and spinach curry


What you need:

2 tbsp rapeseed oil

1 cinnamon stick

6 whole peppercorns

2 cloves

1 large onion, chopped

½ tsp brown sugar

250g ripe cherry tomatoes, roughly chopped

4cm root ginger, peeled and finely grated

4 garlic cloves, crushed

1 fresh green chilli, finely chopped (optional)

¼ tsp garam masala

1 tsp ground cumin

1½ tsp ground coriander

¼ tsp ground turmeric

½ tsp chilli powder

500 g spinach leaves

400 g skinless  salmon fillets

what you do:

Put the oil into a large, lidded frying pan on a medium heat. When it’s hot, add the cinnamon stick, peppercorns and cloves, and cook for 1-2 minutes, until they start to release their aromas.

Add the onion and brown sugar and cook for 12-15 minutes, until golden and caramelised. Stir in the tomatoes, cover with the lid and leave to cook for 5 minutes or so, until the tomatoes begin to soften.

Add the ginger and garlic (and green chilli if using), and stir in the garam masala, cumin, coriander, turmeric, chilli powder and ½ teaspoon salt. Keep stirring to ensure the spices don’t catch on the bottom of the pan. After around 8 minutes the mixture should start to look quite paste-like. When it does, add the spinach, turn down the heat and pop the lid back on and leave it to wilt.

Cut the salmon into big chunks, about 6cm x 6cm, and add to the pan. Coat the salmon in the tomato and spinach sauce, taking care not to break up the fish. Cover and leave for 5-7 minutes, until the fish is cooked through.

Remove the cinnamon stick and taste to check the seasoning. Serve with chapattis or rice.


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Salmon & Spinach Curry, 10.0 out of 10 based on 1 rating

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