Salmon and spinach curry
Serves 4 | prep 10 mins | total time
- 2 tbsp rapeseed oil
- 1 cinnamon stick
- 6 whole peppercorns
- 2 cloves
- 1 large onion, chopped
- ½ tsp brown sugar
- 250g ripe cherry tomatoes, roughly chopped
- 4cm root ginger, peeled and finely grated
- 4 garlic cloves, crushed
- 1 fresh green chilli, finely chopped (optional)
- ¼ tsp garam masala
- 1 tsp ground cumin
- 1½ tsp ground coriander
- ¼ tsp ground turmeric
- ½ tsp chilli powder
- 500g spinach leaves
- 400g skinless, MSC-certified salmon fillets
- Put the oil into a large, lidded frying pan on a medium heat. When it's hot, add the cinnamon stick, peppercorns and cloves, and cook for 1-2 minutes, until they start to release their aromas.
- Add the onion and brown sugar and cook for 12-15 minutes, until golden and caramelised. Stir in the tomatoes, cover with the lid and leave to cook for 5 minutes or so, until the tomatoes begin to soften.
- Add the ginger and garlic (and green chilli if using), and stir in the garam masala, cumin, coriander, turmeric, chilli powder and ½ teaspoon salt. Keep stirring to ensure the spices don't catch on the bottom of the pan. After around 8 minutes the mixture should start to look quite paste-like. When it does, add the spinach, turn down the heat and pop the lid back on and leave it to wilt.
Tip If you would like this to be a gluten-free recipe, serve with rice.
- Cut the salmon into big chunks, about 6cm x 6cm, and add to the pan. Coat the salmon in the tomato and spinach sauce, taking care not to break up the fish. Cover and leave for 5-7 minutes, until the fish is cooked through.
- Remove the cinnamon stick and taste to check the seasoning. Serve with chapattis or rice.