Salmon and ginger curry
A delicious curry in a hurry! Look for salmon with the blue MSC label to know that it’s certified as sustainable.
Ingredients
- 3 tbsp sunflower or olive oil
- ½ tsp cumin seeds
- 1–2 red chillies, finely chopped (deseed first if you like)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- ½ tsp ground turmeric
- ½ tsp red chilli powder
- ½ tsp ground coriander
- ½ tsp ground cumin
- 1 tbsp gram flour
- 200g/7oz canned chopped tomatoes, blended in a food processor (or 200g/7oz passata)
- 200ml/7fl oz cold water
- 400g/14oz skinless salmon fillet, cut into roughly 5cm/2in chunks
- ½ lime, juice only
- salt and ground black pepper (optional)
- handful roughly chopped fresh coriander
Method
Heat the oil in a large frying pan and gently fry the cumin seeds for a few seconds before adding the chillies, ginger, garlic, turmeric, chilli powder, ground coriander and ground cumin. Cook together for 1 minute, stirring constantly.
Sprinkle over the gram flour, add the blended tomatoes and cold water and bring to a simmer. Stir in the salmon and simmer gently for 3–4 minutes, or until just cooked through. Turn the salmon once or twice as it cooks, but take care not to break up the fish.
Squeeze over the lime juice, season with salt and pepper if you like, scatter with coriander and serve.
