Salmon & Spinach Curry

A delicious and simple fish curry. If you haven’t tried a fish curry yet, then you are missing out on a great part of Indian and Thai cooking, this being a perfect example. Yum!

Ingredients

2 tbsp cooking oil
1 large onion, sliced
100g Shemin’s Seafood Curry Paste or Shemin’s Massaman Curry Paste
400g can chopped tomatoes
400ml coconut milk
1 tsp palm sugar (if not available then brown sugar is suitable)
1 tbsp fish sauce (if not available then soy sauce is suitable)
6 pieces of firm white fish fillets e.g. salmon, hake, cod or haddock loin
1 bunch of spinach or fenugreek (leaves only and washed)
Lime to taste

Method

1. Heat the oil in a pan (make sure it’s a pan with a lid).
2. Add the onions then fry until softened and just turning brown.
3. Add Shemin’s Seafood Curry Paste or Shemin’s Massaman Curry Paste with a splash of water and cook gently for 2 minutes. Add chopped tomatoes and simmer for at least five minutes until the tomatoes have broken down. If the sauce gets too dry add a little more water.
4. Add in the coconut milk, palm sugar and fish sauce. Bring to a simmer.
5. Add the fish and simmer gently until cooked through with the lid on, about 5 minutes.
6. Add the spinach or fenugreek then put the lid back on and simmer for a couple of minutes, season to taste and add lime juice.
7. Serve with rice and / or chapatis.

Serves 4

Products used in this recipe