quick salmon curry Recipe
Ingredients
- 1lb salmon fillet 500 grams, skinned and cubed into about 20 cubes
- 1 LG finely chopped onion
- 2 tbsp oil
- 2 small hot chilies finely chopped and seeded
- 1/2tsp mustard seeds
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 6 LG tomatoes,skinned and seeded fresh or canned
- 1 tbsp tamarind paste
- 3/4 cup (200ml) coconut milk
Directions
- Add oil to deep pan,soften onion . When it starts to color lightly add chilies,mustard seeds, turmeric, cumin, coriander, stir to combine and heat till warm and fragrant. Add tomatoes to the pan and leave to soften. Stir in tamarind paste.
- Bring to a boil,turn to simmer and cook for 10 MI . Add salmon and salt and pepper to taste. Leave to cook for 10-15 min,until salmon is opaque. Pour in coconut milk and simmer for 5 Min. Serve
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 468g | |
| Recipe makes 4 servings | |
| Calories 461 | |
| Calories from Fat 290 | 63% |
| Total Fat 33.11g | 41% |
| Saturated Fat 13.12g | 52% |
| Trans Fat 0.18g | |
| Cholesterol 62mg | 21% |
| Sodium 89mg | 4% |
| Potassium 1235mg | 35% |
| Total Carbs 16.59g | 4% |
| Dietary Fiber 4.2g | 14% |
| Sugars 8.85g | 6% |
| Protein 27.28g | 44% |
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