This Salmon Vegetable Curry 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 light 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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
Salmon and Vegetable Curry
- 1 tbsp butter, ghee or coconut oil
- 1 onion/s (small) peeled and diced
- 2 clove/s garlic -crushed
- 1 tbsp ginger root -minced (on a microplane)
- 2 roma tomatoe/s -diced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground black pepper
- Chilli flakes -to taste
- 1 tsp sea salt
- 400 ml canned coconut milk
- 500 g salmon filllet -skinless and cut into 2cm cubes (approx.)
- 1 red capsicum/s -sliced
- 1 handful green beans -trimmed and halved
- ½ bunch fresh coriander leaves -chopped, to serve
- In a pan over medium heat, heat the butter, ghee or olive oil. 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.
- Garnish with coriander leaves.
- You can substitute the salmon for a firm white fish too (I love it with king fish).
- Serve with steamed rice or cauliflower rice.
- Re-heat in a pot over a low heat until just hot.
- Store in an airtight container in the fridge.
- Can also be frozen.