Description
A fragrant and quick one-pan dry curry featuring tender salmon and potatoes in a bold, spicy tomato-coconut sauce.
Ingredients
Units
Scale
- 1 onion chopped
- 4 cloves garlic chopped
- 2 teaspoons (10ml) fresh grated ginger
- 1 large potato cubed
- 2 teaspoons (10ml) paprika
- 2 teaspoons (10ml) garam masala
- 1 teaspoon (5ml) turmeric
- 1 teaspoon (5ml) coriander
- 1 teaspoon (5ml) chili powder
- 1/2 teaspoon (2.5ml) salt
- 1/2 teaspoon (2.5ml) pepper
- 1 lb (454g) salmon cut into 6 or so pieces
- 1 6 oz (170g) can tomato paste
- 1/2 cup (118ml) coconut milk
- Olive oil
Instructions
- Add the cubed potato to a microwave-safe bowl with a splash of water.Cover loosely and microwave for 5 minutes until just tender.
- While the potatoes cook,heat olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the garlic and ginger and cook for another 2 minutes until fragrant.
- In a small bowl,mix together paprika,garam masala,turmeric,coriander,chili powder,salt,and pepper.
- Add the salmon pieces to the spice mixture and toss gently to coat evenly.
- Transfer the seasoned salmon to the skillet with the onion,garlic,and ginger.Cook for 3–4 minutes,turning once,until lightly browned.
- In the same bowl,whisk together the remaining spice mix,tomato paste,and coconut milk.Add the microwaved potatoes and toss to coat.
- Pour the spiced tomato-potato mixture into the skillet with the salmon.Flip the salmon pieces and stir gently to combine.
- Cover and cook for 4–5 minutes until the salmon is cooked through and the sauce has thickened slightly.
- Serve hot over broccoli slaw with avocado slices,lemon or lime wedges,and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian-inspired