Salmon and Kale Curry

18 August 2015

After mexican food, curries have become one of the go to meals in my house. They're great fun for experimenting with flavours and spices and for using up whatever bits and pieces are left in the fridge, without too much that can really go wrong. Unlike the precise nature of baking, I have quite a haphazard, throwing things together approach to meals. It doesn't always make for a very 'authentic' recipe, but sometimes I hit a real winner, like this salmon and kale curry. Made with fresh salmon, dried spices, tinned tomatoes and some kale (you could use spinach, but I just think kale is a million times nicer), this delicious curry is easy and comes together in around half an hour.

The exact spice amounts are pretty changeable here, so you could play around with those depending on how hot you like your food, but otherwise this is a really low fuss recipe, that is much nicer and more impressive than ordering a greasy takeaway.

Salmon and Kale Curry

1 onion (chopped)
300g salmon (in large chunks)
1 tin of chopped tomatoes
2 cloves of garlic (diced)
1 tsp ground cumin
1/2 tsp ginger
1/2 tsp garam masala
1 1/2 tsp ground coriander
1/2 tsp tumeric
1/4 tsp hot chilli powder
100g kale
1/2 tsp salt
1 tsp black pepper
1 tsp coconut oil
2 tbsp lemon juice

Melt the coconut oil in a large non stick frying pan (you can use any kind of oil, but I really the flavour of the coconut oil for this) then cook the onion and garlic for around 5 minutes or until soft.

Reduce the heat slightly and add the spices, and cook for 1-2 minutes, stirring constantly to avoid burning. Add the tinned tomatoes and lemon juice and kale and simmer for 5-10 minutes until the sauce is thick and the kale has softened.

Then add the salmon, stirring through gently to cover in the sauce without breaking up the fish. Cover and simmer for a further 7-8 minutes until the fish is cooked.

Serve with rice or your favourite indian side dish.

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