Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Salmon in a spiced tomato-coconut sauce — India.
Equipment: Large deep frying pan or saucepan
Measures and names
Ingredients
- 4 salmon fillets, cut into large chunks
- 1 onion, chopped
- 3 garlic cloves, crushed
- 20 g fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 x 400g tin chopped tomatoes
- 1 x 400ml tin coconut milk (full fat)
- 100 g spinach
- 1 tbsp coconut or olive oil
- 10 g fresh coriander (cilantro), to serve
- 1 cauliflower, riced, to serve
- salt
Method
- Heat the oil in a deep pan and cook the onion for 5 minutes, until golden.
- Add the garlic, ginger, curry powder and turmeric and cook for 1 minute, until fragrant.
- Add the tomatoes and coconut milk and simmer for 8 minutes, until slightly thickened. Season with salt.
- Slip in the salmon chunks and spinach and poach gently for 6–7 minutes, without stirring hard, until the fish is just cooked and flakes in big pieces.
- Taste the sauce and adjust.
- Serve over steamed cauliflower rice, scattered with coriander.
Swaps and tips
Add the salmon at the end and don’t stir too much, so it stays in big flakes. Serve with cauliflower rice rather than basmati.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 35 g | 16 g | 6 g | 39 g | 572 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
