Make the most of Aussie tomatoes with this gluten and dairy-free salmon curry recipe.
- Serves6
- Cook time30 minutes
- Prep time20 minutes
Ingredients
- 2 1/2 tbs coconut oil
- 4 stems curry leaves
- 2 tsp black mustard seeds
- 1 1/2 small red onions, thinly sliced
- 2 tbs finely grated ginger
- 2 long green chillies, seeded, thinly sliced (optional)
- 2 garlic cloves, crushed
- 2 tsp ground turmeric
- 2 tsp garam masala
- 1/2 tsp chilli powder (optional)
- 400g can coconut milk
- 4 roma tomatoes, quartered
- 4 (about 120g each) Coles Responsibly Sourced* Tasmanian Salmon Portions Skin Off (from the meat department)
- 125g red Perino tomatoes, halved
- 150g green beans, trimmed
- 1 lime, juiced
- Steamed basmati rice, to serve
Tomato-coconut sambal
- 125g red Perino tomatoes, finely chopped
- 1/2 small red onion, finely chopped
- 2 tbs shredded coconut
- 1 lime, juiced
- Pinch of chilli powder (optional)
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large deep frying pan over medium-high heat. Add the curry leaf stems and cook for 1 min or until crisp. Transfer half the curry leaf stems to a plate lined with paper towel.
Step 2
Add mustard seeds to the pan. Cook, stirring, for 1 min or until aromatic. Add the onion, ginger, sliced chilli, if using, and garlic and cook, stirring, for 5 mins or until onion is tender. Add the turmeric, garam masala and chilli powder, if using, and cook, stirring, for 30 secs or until aromatic. Add the coconut milk and 200ml water and stir to combine. Season. Bring to a simmer and cook for 10 mins or until sauce thickens slightly.
Step 3
Meanwhile, to make tomato-coconut sambal, combine the tomato, onion, coconut, lime juice and chilli powder, if using, in a medium bowl. Season.
Step 4
Add the roma tomato to the curry mixture and simmer for 5 mins or until the tomato softens slightly. Add the salmon and Perino tomato. Cover and cook for 3 mins. Add beans and cook, covered, for a further 3 mins or until salmon is just cooked through and beans are just tender. Stir in the lime juice.
Step 5
Divide rice and curry among serving bowls. Top with reserved curry leaf stems and tomato-coconut sambal.
Recipe tip
Serve with sliced green chilli, coriander sprigs and lime wedges
COOK. STORE. SAVE.
Switch it: For a curry that's lighter on your hip pocket, swap the salmon for a white fish such as basa or ling (if it's a thinner fish fillet, it may cook a little quicker than salmon).
Use it up: If you have desiccated coconut in the pantry, you can use that instead of the shredded coconut in this recipe.
Salmon curry with tomato-coconut sambal
- Serves6
- Cook time30 minutes
- Prep time20 minutes
Ingredients
- 2 1/2 tbs coconut oil
- 4 stems curry leaves
- 2 tsp black mustard seeds
- 1 1/2 small red onions, thinly sliced
- 2 tbs finely grated ginger
- 2 long green chillies, seeded, thinly sliced (optional)
- 2 garlic cloves, crushed
- 2 tsp ground turmeric
- 2 tsp garam masala
- 1/2 tsp chilli powder (optional)
- 400g can coconut milk
- 4 roma tomatoes, quartered
- 4 (about 120g each) Coles Responsibly Sourced* Tasmanian Salmon Portions Skin Off (from the meat department)
- 125g red Perino tomatoes, halved
- 150g green beans, trimmed
- 1 lime, juiced
- Steamed basmati rice, to serve
Tomato-coconut sambal
- 125g red Perino tomatoes, finely chopped
- 1/2 small red onion, finely chopped
- 2 tbs shredded coconut
- 1 lime, juiced
- Pinch of chilli powder (optional)
Description
Make the most of Aussie tomatoes with this gluten and dairy-free salmon curry recipe.
Method
Step 1
Heat the oil in a large deep frying pan over medium-high heat. Add the curry leaf stems and cook for 1 min or until crisp. Transfer half the curry leaf stems to a plate lined with paper towel.
Step 2
Add mustard seeds to the pan. Cook, stirring, for 1 min or until aromatic. Add the onion, ginger, sliced chilli, if using, and garlic and cook, stirring, for 5 mins or until onion is tender. Add the turmeric, garam masala and chilli powder, if using, and cook, stirring, for 30 secs or until aromatic. Add the coconut milk and 200ml water and stir to combine. Season. Bring to a simmer and cook for 10 mins or until sauce thickens slightly.
Step 3
Meanwhile, to make tomato-coconut sambal, combine the tomato, onion, coconut, lime juice and chilli powder, if using, in a medium bowl. Season.
Step 4
Add the roma tomato to the curry mixture and simmer for 5 mins or until the tomato softens slightly. Add the salmon and Perino tomato. Cover and cook for 3 mins. Add beans and cook, covered, for a further 3 mins or until salmon is just cooked through and beans are just tender. Stir in the lime juice.
Step 5
Divide rice and curry among serving bowls. Top with reserved curry leaf stems and tomato-coconut sambal.