Easy Creamy Salmon Curry

Ingredients

• 2 tbsp butter
• 1 onion (finely chopped)
• 3 garlic cloves (crushed)
• 2 tsp fresh ginger
• 1 tbsp Garam Masala
• 1/2 tsp ground cardamom
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp tomato paste
• 1 can (400g/14oz) coconut milk
• 1 cup stock
• 500 g (1lb) salmon fillets
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. 1

   Preheat the oven to 220°C/430°F

2. 2

   In a large, deep pan or pot set over medium heat, melt the butter and add the onion.

3. 3

   Cook for a few minutes until soft and translucent. Add the garlic and ginger and cook for 30 seconds.

4. 4

   Add all the spices and cook for a minute until the pan looks dry and smells aromatic.

5. 5

   Stir the tomato paste in and cook for another minute then pour in the coconut milk and stock.

6. 6

   Season the sauce with salt and pepper then reduce the heat and allow to simmer for 10 minutes until the sauce is slightly reduced.

7. 7

   Slice the salmon fillet into the bite-size chunks and pat dry with paper towel. Place on a sheet pan lined with parchment paper.

8. 8

   Drizzle over the oil and season generously with salt and pepper. Place in a hot oven and allow to roast for 5-7 minutes until the salmon is firm but not fully cooked.

9. 9

   Remove from the oven and set aside.

10. 10

    Once the sauce has reduced slightly, add the salmon to the sauce and allow to simmer for another 5 minutes until the salmon is just cooked but still juicy.

11. 11

    Adjust seasoning and add lemon or lime juice then garnish with fresh cilantro/coriander.

12. 12

    Serve with rice, naan bread or roti.