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Quick Salmon Curry

Quick Salmon Curry

Quick Salmon Curry

Even the most dedicated cook has a need for fast food. I’m not talking about oily salt laden gut fillers from the local take-away but delicious nutritious recipes that can be prepared quickly after a hard day.  This recipe should be on your list.

I advise that you begin by steaming some rice so it’s ready by the time the fish is cooked. The preparation time is quick and the salmon will overcook if you need to wait. To make the meal complete, prepare some quick cooking vegetables, heads of bok choy, broccolini or spinach can be steamed on top of the salmon as it cooks.

The spicy coconut sauce is essentially made from pantry items (I always keep a stock of curry leaves in the freezer) and requires no special skills, but remember, only lightly saute the spices to avoid any bitterness developing from the fenugreek seed.

Using infused oils to add onion and garlic flavour is not only better for my digestive health, it’s a great time saving ploy too.

While I’ve chosen to use salmon this time, the sauce is compatible with any seafood.

Adapted from  a “Delicious” magazine recipe.

Quick Salmon Curry

2 teaspoons panch phoran

2 teaspoon coriander seed

1 tablespoon mild madras curry powder

1 teaspoon crushed dried red chilli

5cm piece of root ginger, finely grated

10 curry leaves

1 tablespoon coconut oil

4 ripe roma tomatoes, roughly chopped

270ml can coconut milk

1/2 cup water

1 teaspoon garlic infused oil

1 teaspoon onion infused oil

Juice of 1 lime

sea salt and black pepper to taste

4 fillets of salmon, pin bones removed

extra lime wedges to serve

Grind the whole spices.

Put a saute pan over a medium heat. When hot add the coconut oil, the ground seeds, curry powder, grated ginger, chilli and curry leaves.

Sizzle for a minute then add the chopped tomato, coconut milk and water.

Stir thoroughly to combine, bring to the boil then reduce the heat and simmer uncovered for 5 minutes.

Add the infused oils, lime juice and salt and pepper to taste.

Once the flavours are balanced, add the salmon and spoon some sauce over.

Arrange the vegetables on top the cover the pan and simmer for 10 minutes.

Serve spooned over steamed rice.

 

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

29 comments on “Quick Salmon Curry

  1. Rinaldi Gotama
    July 6, 2017

    Looks delicious! Thanks for the garam masala recipe too (from the link), I cannot find it anywhere where I live in.

    Like

  2. Sumith
    June 24, 2017

    Sounds very delicious.

    Like

  3. Lisa @ cheergerm
    June 18, 2017

    Our lads love salmon and I have never thought of making a salmon curry, tops idea Mrs R, thanks!

    Like

    • ladyredspecs
      June 18, 2017

      Thanks Cheery, it really works! I thought the spice might overpower the fish but there is no mistaking that it’s salmon…

      Liked by 1 person

  4. Eha
    June 16, 2017

    Have to admit I did not know there was a ‘mild’ Madras curry powder! We do live and learn! Love the idea, have not executed this in quite the same way and methinks quite a few ‘mild’ curry powders present in the pantry could make an exciting dish . . .

    Like

    • ladyredspecs
      June 18, 2017

      I use Herbie’s Madras curry powder, tons of flavour without a chilli kick. I find some too aggressive and prefer to control the quality of the chilli I add

      Like

  5. chefkreso
    June 16, 2017

    Great lunch idea, I bet it’s really tasty!

    Like

  6. It looks amazing! My husband loves curry, I should try yours! Thank you for inspiration and sharing 🙂

    Like

    • ladyredspecs
      June 16, 2017

      Thanks 😀 Curry comes in so many different guises, I love exploring recipes that use spices.

      Liked by 1 person

  7. Tracey O'Brien
    June 15, 2017

    Great recipe – a perfect example of delicious food that can be cooked in less time than it takes to head down to the takeaway! I’m always on the hunt for new curry recipes because I’m obsessed with them at the moment. Thank you!

    Like

  8. Debi @ My Kitchen Witch
    June 15, 2017

    Added to the ‘quick cook’ list. I often do a tandoori sauce for salmon – a cheat sauce using pre-mixed spices. This one sounds even better.

    Like

  9. boowholefoods
    June 15, 2017

    I would never think to have salmon with curry flavours, but it looks delicious!

    Like

  10. Sue
    June 15, 2017

    Sounds very good – shall try soon!

    Like

  11. Karen
    June 15, 2017

    Looks tasty

    Like

  12. katechiconi
    June 15, 2017

    Yum! Do you make up your own panch phoron or do you buy it ready mixed?

    Like

    • ladyredspecs
      June 15, 2017

      Make my own Panch Phoran Kate but forgot to add a link to the recipe. Done now, thanks. I picked up some frozen salmon at the end of it’s shelf life, bargain basement price, just perfect for curry

      Like

  13. Francesca
    June 15, 2017

    Wonderful recipe. A good stand by when short of time too. Please come and cook for me, I’m over it.

    Like

    • ladyredspecs
      June 15, 2017

      Really? I think you need a holiday! I know I do….

      Liked by 1 person

      • Francesca
        June 15, 2017

        Very true Sandra, I’m finding the whole cooking thing annoying. 4 weeks to go, then 5 months away. Big holiday this year.

        Liked by 2 people

      • Eha
        June 16, 2017

        I’d have my suitcase waiting at the door now 🙂 ! Do hope you may take us with you on occasion . . .

        Like

      • ladyredspecs
        June 18, 2017

        Me too, looking forward to the photos

        Like

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