I know that there are some who think that salmon shouldn’t be teamed with bold flavours – but I am not one of them, I think the richness of salmon works will with assertive flavours and I
particularly like it with tomatoes which I think helps cut through some of the richness.
The flavours in this curry are bold and interesting, but do not
overpower or mask the salmon.
This is my take on a recipe from Meera Sodhr’s book Made in India: Cooked in Britain: Recipes from an Indian Family Kitchen (Random House, UK 2014) which I saw over on The Happy Foodie.
The Happy Foodie is the website of UK publisher Random House and is used as a promotional vehicle for its food titles – if you a tempted by cookbooks either avoid it or enjoy it, as I do, and use as source for keeping up-to-date with some of the latest British titles!
Salmon, Tomato & Spinach Curry
This curry also works well with other meaty fish such as blue moki, monk fish or blue warehou.
I have read several recipes recently which add a little sugar to onions when caramelising, but this is the first time that I have actually done it – my verdict I don’t really think it makes much difference and won’t be
doing it in the future, but then maybe we have lovely sweet onions here in Hawke’s Bay which usually caramelise beautifully.
1 large onion, chopped
½ tsp brown sugar
2 tbsp grated fresh ginger
4 cloves garlic, crushed
1½ tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
¼ tsp garam masala
chilli powder, to taste
400g can cherry tomatoes
1 bunch spinach, leaves chopped
400g salmon fillet, bones and skin removed, cut into large pieces
sea salt and black pepper
1 Place onion, brown sugar and a splash of oil in a frying pan with a lid over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens and starts to caramelise.
2 Stir in ginger, garlic, coriander, cumin, turmeric, garam
masala and chilli powder and cook, stirring, for 30-60 seconds or
until fragrant. Add tomatoes, rinse can out with water and add to pan, bring to simmering and simmer, stirring occasionally, for 15-20 minutes or until liquid reduces.
3 Add spinach to pan, cover and cook for 5 minutes or until spinach wilts. Add salmon, mix gently to combine, cover and cook for 5 minutes longer or until salmon is cooked through. Season to taste with salt and black pepper.
So tell me, do you like to team salmon with other big flavours or do you prefer more delicate ones?
Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Onion, garlic, spinach:
Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona
Chillis ‘n’ Peppers – Hastings; Store Cupboard Ingredients:
vegetable oil, brown sugar, ginger, coriander, cumin, turmeric, garam masala, canned tomatoes salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.
Happy cooking and eating.
Recipe adapted by Rachel Blackmore
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Other salmon recipe using bold flavours you might like to try: