Salmon and Spinach Curry

Salmon and Spinach Curry

This light, simple salmon, spinach and tomato curry from Meera Sodha's brilliant Made in India cookbook is a perfect midweek meal. Easy to prepare and bursting with flavour, it's an ideal quick curry dish for a busy midweek meal.

For how many? Serves 4

Ingredients

  • 2 tbsp rapeseed oil
  • 1 cinnamon stick
  • 6 whole peppercorns
  • 2 cloves
  • 1 large onion, chopped
  • 1/2 tsp brown sugar
  • 250g ripe tomatoes, roughly chopped
  • 4cm ginger, peeled and finely grated
  • 4 cloves of garlic, crushed
  • 1 fresh green chilli, finely chopped (optional)
  • 1/4 tsp garam masala
  • 1 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 1/2 tsp chilli powder
  • 1 1/4 tsp salt
  • 500g spinach leaves
  • 400g skinless, MSC-certified salmon fillets

Instructions

Put the oil into a large, lidded frying pan on a medium heat. When it’s hot, add the cinnamon stick, peppercorns and cloves, and cook for 1 to 2 minutes, until they start to release their aromas.

Add the onion and brown sugar and cook for 12 to 15 minutes, until golden and caramelized. Stir in the tomatoes, put the lid on the pan and leave to cook for 5 minutes or so, until the tomatoes begin to soften.

Add the ginger and garlic (and green chilli if you would like a little more heat), and stir in the garam masala, cumin, coriander, turmeric, chilli powder and salt. Keep stirring to ensure the spices don’t catch on the bottom of the pan. After around 8 minutes the mixture should start to look quite pastelike. When it does, add the spinach, turn down the heat and pop the lid back on and leave it to wilt.

Cut the salmon into big chunks, around 6cm x 6cm, and add to the pan. Coat the salmon in the tomato and spinach sauce, taking care not to break up the salmon pieces. Put the lid back on and leave for around 5 to 7 minutes, so that the fish cooks through.

Remove the cinnamon stick and check for seasoning. Serve with chapattis or rice.

 

 

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