Quick Salmon Curry

Quick Salmon Curry

Want a great curry during the week when you are busy, then this is it. Our curry is mild, so tasty and you will definitely come back for more.

CAL P/SERVE
480
kJ P/SERVE
2010
FAT P/SERVE
29.6g
CARBS P/SERVE
10.9g
PROTEIN P/SERVE
39.8g
SUGAR P/SERVE
8.7g
SODIUM P/SERVE
362g
FAT
%
7.2%
ENERGY RDI%
23.1%

You can swap the salmon for your favourite fish or even fresh tuna; however make sure you cut into chunks. Another version could be to make the curry without the fish, BBQ a whole fillet of fish on the BBQ, place on a serving plate and just pour the sauce over the fish. Serve with a lovely salad.

This recipe is low sodium, low sugar, low carb and high protein.

Ingredients

  • 250g salmon fillet, no skin, cut into chunks
  • 1 tbsp. olive oil
  • 1/4 onion, chopped
  • 1/4 red capsicum, chopped
  • 1/2 cup chopped pumpkin
  • 1/2 cup peas, frozen
  • 1/2 zucchini, sliced
  • 1/2 cup coconut milk, light
  • 1/4 cup water
  • 1 clove garlic, crushed
  • 8 cherry tomatoes
  • 2 tbsp. korma paste, (we used Patak’s)

Method

  1. Heat a non-stick frypan with olive oil and sauté onion and capsicum for 3 minutes.  Add pumpkin and cook until softened.
  2. Add zucchini, and continue to cook for a few more minutes.   Add korma paste, stirring for 30 seconds; add garlic then coconut milk and water.  Simmer for a couple of minutes.
  3. Add tomatoes, salmon and peas.  Simmer for 5 minutes or until salmon is cooked to your liking.

Nutrition Table

Servings: 2 Serving size:406g
Average Serve Average 100g
Energy 2010 kJ 496 kJ
  480 Cal 118 Cal
Protein 39.8 g 9.8 g
Fat, total 29.6 g 7.3 g
- Saturated 9.6 g 2.4 g
Carbohydrate 10.9 g 2.7 g
- Sugars 8.7 g 2.1 g
Sodium 362 mg 89 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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