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.
This healthy Salmon & Vegetable Curry takes 15 minutes to prepare & cook and is the most delicious way to eat salmon. It's a fast, nourishing family 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
- 500 g 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
In a pan over medium heat, heat the butter or ghee. Add onions, garlic, ginger and cook until starting to soften but not brown.
Add tomatoes, cumin, coriander, turmeric, black pepper, chill flakes and sea salt and cook for about 1 to 2 mins until fragrant.
Add the coconut milk and bring to a simmer for 2-3 mins.
Add fish, capsicum and beans and cook for about 3 to 5 mins or until cooked through.
Serve with steamed rice or cauliflower rice.
Garnish with coriander leaves.
You can substitute the salmon for a firm white fish too.
Substitute the fish with tempeh, tofu or just extra vegetables.