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Salmon and Coconut Curry
Ingredients
1tbsp olive oil
1 red onion, sliced
2tbsp tikka masala curry paste
4 x 100g (3½oz) salmon steaks
400ml can coconut milk
Juice of 1 lime
Handful of coriander, roughly chopped
A mild and creamy curry that takes just 20 minutes to make. Serve with naan bread or rice
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Method
1 Heat the oil in a pan. Add the red onion and cook over a medium heat for 10min until golden and softened.
2 Add the curry paste to the pan and cook for 1min to warm the spices. Now add the fish and continue to cook for 2min, turning it once to coat it in the spices.
3 Pour in the coconut milk, bring to the boil and simmer for 5min or until the fish is cooked through. Squeeze over the lime juice, and sprinkle with coriander to serve.
Comments
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