This was a delicious curry, lightly spicy and very favourful.
1 red onion, finely sliced
2 cm piece of fresh ginger
2 garlic cloves
1 red chilli, deseeded and roughly chopped
1 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
4 large tomatoes, roughly chopped
8 fresh curry leaves
1 400ml tin coconut milk
juice 1 lime
150g baby spinach leaves
200g raw king prawns
200g salmon, skinned and in chunks
Heat the oil in a frying pan over a low heat. Add the onion and cook for 10 mins until softened.
Whizz the ginger, garlic and chilli in a small blender until finely chopped. Add to the onion with the ground spices. Fry for 3-4 mins.
Add the tomatoes and curry leaves, and cook for 6-7 mins. Pour in the coconut milk and lime juice, simmer over a medium heat for 8-10 mins.
Add the spinach to the sauce. Simmer for 2-3 mins until wilted, stirring occasionally. Add the prawns and salmon and cook for 3-4 mins or until the prawns are pink. Serve with rice and lime wedges.