Fish

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  • Easy
  • Fast
  • Healthy

Goan-Style Salmon Curry

This delicate, golden-hued curry has roots in the southern Indian state of Goa on the Arabian Sea, where fish is a staple ingredient. Gentle spice from the chilli is balanced by creamy coconut for this fragrant dish. Be generous with the lime to serve, as its sharp tang makes the dish sing.

Medium

45 Minutes

Recipe

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01

Cook Rice

Rinse rice under cold water. Place in a small saucepan with 310ml (1 1⁄4 cups) cold water over high heat and bring to the boil. Reduce heat to medium and cook, covered, for 15 minutes. Remove from heat and stand covered for 5 minutes. Set aside and keep warm.

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02

Prepare Vegetables

Meanwhile, finely chop onion and garlic. Peel ginger and finely grate. Wash spinach thoroughly, trim ends and cut into 10cm lengths.

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03

Cook Aromatics

Heat oil or ghee in a large, deep-sided frypan over medium heat. Add onion, garlic and ginger, and cook, stirring, for 5–7 minutes or until softened.

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04

Add Spices

Pick coriander leaves from their stems and set aside. Finely chop stems and add to pan with chilli flakes and turmeric and cook, stirring, for 1 minute or until fragrant. Cut lime into wedges and set aside.

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05

Simmer Curry

Add tinned tomatoes and coconut milk and bring to the boil. Add salmon and cook, uncovered, for 6–7 minutes or until fish is just cooked through and sauce has thickened.

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06

Plate Up

Add spinach to pan and cover with a lid. Cook for a further 2–3 minutes or until spinach is wilted. Season with salt. Divide rice between bowls and spoon over salmon curry. Top with reserved coriander leaves and serve with lime wedges.

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Goan-Style Salmon Curry

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami