Thai Salmon Curry
A delicious thai style salmon, coconut and vegetable curry
Ingredients
- 1 onion
- 3 garlic cloves
- 15 curry leaves
- 1/2 inch knob of ginger grated
- 1 tsp lemongrass paste
- 1 tsp fenugreek seeds
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp tumeric
- 1 tsp garam masala
- 4 salmon fillets frozen or fresh
- 200 g green beans
- 1 head broccoli
- 1 aubergine chopped
- 400 g tin chopped tomatos
- 1 tbsp fish sauce
- 200 g coconut milk
Instructions
- Grind the spices (onion, garlic, curry leaves, ginger, lemongrass, fenugreek seeds) either in a mortar and pestle or a spice grinder.
- Cook in a pan with a little olive oil. Add 1 tsp cumin, coriander, tumeric, garam masala and cook gently for 2-3 minutes, until they smell amazing.
- Add the salmon (frozen or fresh) and cook a few minutes each side, rolling in the spices as they cook.
- Pour in the chopped tomatoes, fish sauce, add vegetables (green beans, broccoli and aubergine) and simmer for 10 minutes.
- Add 1/2 tin coconut milk (you can freeze the rest for another meal) and simmer for 5 minutes.