Meera Sodha salmon curry tested! It’s great for people who like milder curry. I can quickly clean this up without sweating.
Recently I got a chance to read Meera Sodha’s most popular cookbook – Made in India, Cooked in Britain, to learn how to cook some real Indian food. Surprisingly, this one, the first recipe I attempted to try, was quite mildly spiced. Maybe next time I should ingest some heat and double up the spices.
Note: I’ve omitted fresh chilli and chilli powder; reduced spinach from 500 g to 250 g to suit my taste and what I had on hand. But I’ve added coconut milk, since the sauce was looking dry to me.
Ingredients
- 400 g frozen salmon fillets, thawed
- 250 g spinach
- 250 g ripe tomatoes, chunked or quartered
- 2 tbsp vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- ½ thumb size ginger, minced
- 1 ½ tsp brown sugar
- 1 ¼ tsp salt
- Whole spices
- 6 peppercorns
- 2 cloves
- Ground spices
- ¼ tsp garam masala
- ¼ tsp turmeric powder
- ½ tsp cinnamon powder
- 1 tsp cumin powder
- 1 ½ tsp coriander powder
- 100 ml coconut milk
- black pepper
- fresh coriander leaves for garnish
How to Make Meera Sodha’s Salmon and Spinach Curry
- Heat oil in a pan, fry whole spices until fragrant. Then add onions and sugar, sauteed over low heat for 12-15 mins until it caramelised.
- Add tomatoes with lid on, cook for 5 mins. Then add the ginger, garlic, ground spices and salt, stir occasionally to prevent it from burning, cook for 5-6 mins more. By now, the tomatoes should have already lost the shapes and turned into paste-like.
- Add spinach, cover with a lid to let it wilt, followed by coconut milk and stir well. Slide in the salmon fillets, cover with the sauce and let it cook few more mins until done. Use a spatula to cut it into smaller pieces. Garnish with fresh coriander before serving. Freshly ground some black pepper on top if you want.
More Easy Curry Recipes
- Chickpea Curry (Chana Masala, NO coconut milk)
- 【Vegan】Graffiti Eggplant Steak in Coconut Milk Bath
- 【Vegan】Sweet and Sour Butternut Squash
- 【Vegan】 Easy Moong Dal with Garlic Tadka
- Vegan Kale Potato Indian Curry
