Hearty and comforting, this salmon, spinach and potato curry makes a great lunch. All it needs is some steamed rice on the side!

Serves 2

What you need

  • 2 salmon fillets, skin on

  • 3 medium potatoes, peeled and cut into chunky pieces

  • 100g baby spinach, washed and chopped roughly

  • 1 red onion, chopped fine

  • 2 tsp ginger garlic paste

  • 2 tbsp tomato purée

  • 1 inch cinnamon

  • 4 cloves

  • 1 tsp coriander powder

  • 1 tsp cumin powder

  • 1/2 tsp garam masala

  • 1/2 tsp red chilli powder

  • 1/2 tsp turmeric powder

  • handful of fresh coriander, finely chopped

  • salt

  • pepper

  • vegetable oil

What you do

  1. Heat a couple of tablespoons of oil in a heavy bottomed frying pan with a lid, on medium-low

  2. When hot, sizzle the cloves and cinnamon for 15 seconds or so

  3. Then add the finely chopped onions and a pinch of salt, and mix through. Allow to cook, stirring every now and then

  4. In about 5 minutes, add the ginger garlic paste, mix through, and allow to cook, stirring every now and then

  5. When the onions are starting to soften and change colour, add the tomato puree, coriander powder, cumin powder, garam masala, red chilli powder and turmeric. Mix through, and cook for about 30 seconds

  6. Then add a cup of water, stir well, cover and simmer on low for 5 minutes

  7. Potatoes go in next, a pinch of salt, stir, cover and continue simmering for another 10 minutes

  8. Then add the chopped spinach, stir, and simmer for another 6 minutes or until the potatoes have cooked through. If it’s looking a little dry, add 1/4-1/2 cup of water to loosen it up a bit. Don’t add too much because you don’t want the curry covering your crispy salmon skin when you transfer the fish into the pan to cook

  9. While the curry is simmering, pan fry your salmon fillets

    1. Heat a frying pan with a generous drizzle of oil on medium

    2. Rub some salt and a grind of black pepper into the salmon skin

    3. When hot place the fillets skin side down

    4. Fry for 4-5 minutes until the skin is crisp

  10. Gently lift the fillets and turn over into your curry pan, so the fleshy side is in the curry

  11. Simmer for 6-8 minutes, until the flesh turns opaque and flaky (poke it on the side with a fork/knife to check

  12. Serve up with steamed rice on the side, sprinkle fresh coriander, enjoy!

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