Quick Salmon Curry
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.
2
Serves
480
Calories
39.8g
Protein
406g
Serving Size
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
- 1Heat a non-stick frypan with olive oil and sauté onion and capsicum for 3 minutes. Add pumpkin and cook until softened.
- 2Add 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.
- 3Add tomatoes, salmon and peas. Simmer for 5 minutes or until salmon is cooked to your liking.