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Coconut and spinach salmon curry recipe
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94 ratings
Ready in just 30 minutes, this flavourful fish curry recipe is an easy leftover salmon idea. The flaky fish joins spinach in a creamy coconut sauce spiced with curry powder, turmeric and chilli. Serve with basmati rice, a scattering of coriander and lime wedges to squeeze over. See method
Ingredients
- 300g basmati rice
- 1½ tbsp vegetable oil
- 3cm piece ginger (about 20g), grated
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and finely chopped
- ½ tsp turmeric
- 2 tsp medium curry powder
- 2 tbsp tomato purée
- 400g tin coconut milk
- 220g baby spinach
- 250g leftover cooked salmon, skinless and flaked into large chunks
- 2 limes, 1 juiced and 1 cut into wedges
- 15g fresh coriander, leaves picked
Basmati rice can always be swapped for long-grain
Each serving contains
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Energy
2590kj
617kcal
31%
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Fat
29g
41%
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Saturates
15g
73%
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Sugars
4g
4%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 63g
Protein 25.5g
Fibre 2.6g
Method
- Rinse the rice well and tip into a saucepan with 600ml water and a pinch of salt. Bring to a boil over a high heat, then turn the heat to low, cover and cook for 10-12 mins until the rice is cooked through and all the water has been absorbed.
- Heat the oil in a deep frying pan over a medium heat, then add the ginger, garlic and chilli and fry for 2-3 mins until fragrant. Stir in the turmeric and curry powder, then add the purée and coconut milk and bring to a simmer. Simmer uncovered for 5-8 mins until thickened slightly, stirring occasionally.
- Fold the spinach into the coconut curry and cook for 1-2 mins until wilted. Stir in the salmon and lime juice and cook for 2-3 mins until the salmon is piping hot. Serve scattered with the coriander, some lime wedges for squeezing over, and the steamed basmati rice.
See more Salmon recipes