SALMON DURBAN CURRY

Oily fish such as salmon is rich in omega-3 fats and protein. This delicious curry is the perfect healthy meal to start your week.

INGREDIENTS

• 2 tbs sunflower oil
• 11/2 tsp each mustard seeds and cumin seeds
• 1 onion, sliced
• 3 garlic cloves, chopped
• 1 tbs grated ginger
• 12 curry leaves
• 2 tbs masala or madras curry powder
• 11/2 tbs tamarind puree
• 2 tbs tomato paste
• 400g can whole tomatoes
• 4 truss tomatoes, cut into wedges
• 800g skinless salmon fillet, pin-boned, cut into 3cm pieces
• 150g sugar snap peas, blanched
• Coriander leaves, sliced small green chilli, coconut akes and naan bread, to serve

• METHOD

  • 1
    Heat oil in a saucepan over medium heat. Add mustard and cumin seeds, and cook for 1 minute or until popping. Add onion and cook, stirring, for 3-4 minutes until softened.
  • 2
    Add garlic, ginger and curry leaves, and cook for a further 1-2 minutes until fragrant.
  • 3
    Add tamarind and tomato paste, and cook for 1 minute, then add canned tomato, fresh tomato and 1 cup (250ml) water.
  • 4
    Simmer for 5 minutes or until slightly reduced. Add salmon and cook for 4-5 minutes until just cooked through.
  • 5
    Top curry with sugar snap peas and serve with coriander leaves, chilli, coconut flakes and naan bread.