Friday, 18 March 2016

Salmon, Prawn and Spinach Curry

This was a delicious curry, lightly spicy and very favourful. 

Salmon, Prawn and Spinach Curry (from Delicious Magazine November 2010)
(Serves 4)

2 tbsp sunflower oil
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.

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