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Salmon-Curry

Coconut Salmon Curry

When I first thought of combining omega rich salmon with a time old curry recipe, I wondered if it would taste any good. Turns out it’s amazing and the best thing about it is that it’s crammed with immune boosting, anti-viral, anti-microbial, nutritious ingredients that will keep you happy and healthy throughout the winter.

Ingredients (serves 4)

  • 3 large garlic cloves
  • 1 red onion
  • 2 chillies
  • 1 lemon, zested and then squeezed
  • Large bunch of coriander, stalks for the pasted and leaves for the decoration
  • 2 tbsp coconut oil
  • 1 heaped teaspoon turmeric powder
  • 2 medium sweet potatoes, roughly chopped, skins left on
  • 2 flat mushrooms finely chopped (optional)
  • 1 tin of coconut cream
  • 330 ml organic stock of your choosing
  • 500g of salmon, skinned and cut into large either fillets or cubes

Instructions

  • Add the garlic, chillies (take the seeds out if you don’t want them to blow your head off), red onion, coriander stalks, lemon zest, turmeric powder and nuke until they form a smooth paste.
  • In a large frying pan over a medium heat add coconut oil and let it melt. Then add the curry past from your food processor, frying lightly, until its wonderful aroma hits your nose.
  • Add the sweet potato and the mushrooms, and let everything fry for about a minute.
  • Add the stock and coconut cream, bring to the boil. Once boiling, turn it down to simmer for 20 minutes or until the sweet potatoes are soft – tip cut the potatoes smaller if you’re hungry or in a rush. Season to taste with pepper and sea salt. Add in the salmon cubes / fillets and let them cook for about 5 minutes.
  • Then sprinkle the remaining coriander leaves on top of the curry, squeezing the lemon over the top. Serve with brown basmati rice.

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