This is a quick, easy to make delicious meal that even my fish-fussy kids adore. My daughter has become progressively fish fussy as she’s got older. Where she would happily eat all seafood, including slurping back a slimy oyster as a toddler, she now balks at a plain piece of grilled fish. It’s funny because I remember disliking anything fishy as a teenager too, so I can kind of sympathise.
But instead of no longer serving fish to cater to her fussiness, we’ve worked together to find ways of serving it that she enjoys, and this Salmon Curry is now my whole families favourite way to eat fish. You can certainly make it with any firm white fish, however there’s something about the oiliness of the salmon that sits particularly well with the spices in this mild curry.
It literally takes 15 minutes to prepare and cook so it’s a win win all round.
The beautiful warming spices in this curry are supportive to the digestive system and are lovely anti-inflammatory and anti-oxidant herbs. This is one very nourishing meal.
1 tbsp butter, ghee or coconut oil
1 small onion, peeled & diced
2 cloves garlic, crushed
1 tbsp minced ginger
2 roma tomatoes, diced
1 teaspoon cumin, ground
½ teaspoon coriander, ground
½ teaspoon turmeric powder
½ teaspoon black pepper
Chilli flakes (to taste)
1 teaspoon sea salt
1½ cups coconut milk
500g (approx.) skinless salmon fillet, cut into 2cm cubes (approx.)
1 red capsicum, sliced
Handful green beans, trimmed and halved
Handful coriander leaves, chopped to serve
You can substitute the salmon for a firm white fish too.
Substitute the fish with temple, tofu or just extra vegetables.
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