Salmon Tikka Masala Curry

 

Healthy, Omega 3 rich, salmon works really well in a curry.  

Serves 4

2 tbsp vegetable or coconut oil

1 large onion, peeled and finely diced

1 tbsp peeled, finely grated root ginger

5-6 garlic cloves, peeled & crushed

1/2 tsp cumin seeds

1 tbsp brown mustard seeds or English mustard powder

1 tbsp ground coriander

¾ tsp chilli powder

1 tbsp paprika

1 tbsp garam masala

1 tsp turmeric

1 carton passata 

500g side of salmon, skinned and cubed

400g greens, green beans, or squash (optional)

300ml double cream,  or a can of thick coconut milk

1 tsp salt

Heat the oil in a large saucepan over a medium heat.  Add the chopped onion and fry for 10-15 minutes until brown.

Add the all the dried spices, stir around, then add the garlic and ginger. Fry for a minute or so then add the passata, 400ml recently boiled water, and coconut milk and vegetables if using.

Bring the boil, cover, and simmer for 20 minutes whilst you put some basmati rice on to cook.  

After 20 minutes stir the cubed salmon in gently then cover again for 5 minutes until the salmon is just cooked.

Remove the lid and simmer to reduce if you've already added coconut milk.  If using cream, add it at the end then heat gently but do not boil.

Serve with basmati rice.

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