Salmon and Spinach Curry
Slightly spicy, creamy and delicious, this easy curry recipes is the perfect way to serve salmon with a twist
Salmon is by far the easiest type of fish you can buy in Shanghai at good price and good quality. I am a fish/seafood lover and it wasnt for me having some meat every now and the, I could be considered a Pescatarian.
Here on ExpatCucina I have shared so many recipes for salmon, mostly all of them preserve the flavor and ingredients from the Mediterranean. Today, instead I want to show you this spicy curry which calls for simple ingredients to spice things up a notch.
I made it for a girls-night at my place the other Friday, however since I was in a rush I did not take step-by-step pictures. But I will definitely make this dish again and integrate the pics later on.
For now, here is what you need and how to make it.
Ingredients (serves 4):
- 500 gr skin on salmon fillets
- 2 tbsp coconut oil
- 1 stick cinnamon
- salt and pepper
- 4 cloves garlic, minced
- 1/2 tsp light brown sugar
- 250 g cherry tomatoes, halved
- 1 green chili pepper, sliced
- 1/2 tsp garam masala
- 1/2 onion, chopped very small
- 1 tsp ground cumin
- 1/4 tsp ground turmeric
- 1-1/2 tsp coriander
- 1 tsp curry powder
- 1/2 tsp chili powder
- 150 g baby spinach
- 4 cm ginger, peeled and minced
In a large skillet heat up the coconut oil with the cinnamon stick and cook for 1 min. add the onion and brown sugar and cook until it caramelize. Next add the tomatoes, adjust with salt and pepper and cook on medium for about 5 min.
Now add the minced ginger and garlic, green chili, all the spices (garam masala, cumin, curry, coriander, chili powder) and cook stirring constantly for 6-8 min or until a paste starts to form. Add the salmon and spinach, season again with salt and pepper, cover with a lid and cook for 6-7 min or until fish is cooked.
Remove cinnamon stick and serve with a side of white steamed rice, brown rice, quinoa, couscous or whatever else rocks your boat.