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bowl of kid friendly salmon curry
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5 from 9 votes

Kid-friendly salmon curry

An incredibly easy, non-spicy fish curry that's great for busy nights (and you can spice it up too!)
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Fusion, Indian
Servings: 2
Calories: 466kcal
Author: Caroline's Cooking
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Ingredients

  • 1 lb salmon 450g, boneless

For the spice paste

  • 1 tomato
  • 1 clove garlic or 2 if small
  • ½ onion
  • 1 tsp ginger fresh, grated/minced
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp turmeric

To make curry

  • ½ tbsp oil vegetable, canola
  • ½ cup coconut milk 120ml
  • 2 tsp lemon juice
  • 1 tbsp water or more, as needed

Instructions

  • Remove skin from the salmon and cut into bite-sized dice. 
  • To make the spice paste, roughly dice the tomato, peeled garlic and onion. Put them in a small food processor or blender along with the ginger, cumin, coriander and turmeric. Blend until smooth. This can be made ahead of time and refrigerated (as can the diced salmon).
  • When ready to cook, warm the oil in a medium skillet/frying pan over a medium heat and add the spice paste. Cook for a couple minutes until it darkens a little and bubbles. 
  • Add the coconut milk and bring to a simmer then reduce the heat. Add the salmon and allow it to cook in the sauce. Don't stir too much to avoid breaking up the fish.
  • Add the lemon juice and a little water as needed to thin the sauce slightly - you want it to be a bit runny but not too thin. Serve over rice.

Nutrition

Calories: 466kcal | Carbohydrates: 8g | Protein: 47g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 124mg | Sodium: 114mg | Potassium: 1439mg | Fiber: 1g | Sugar: 3g | Vitamin A: 605IU | Vitamin C: 15.1mg | Calcium: 59mg | Iron: 4.9mg