The recipe can be used as a base for various fish curries. Use fresh salmon to prepare, but you can also use prawns or seafood. Curry is also excellent with canned salmon or canned tuna, in which case you can reduce the cooking time, as the fish in can is already cooked.
For more color and flavor, use fresh spinach or Swiss chard, or frozen spinach, but in this case, add it sooner to thaw in the sauce and heat through.
This curry is excellent with any side dish of your choice, with couscous, bulgur, rice, noodles or simply bread, with which you must coat the sauce until the last drop.
Curry is best fresh, but it can also be reheated. Another caveat – if you plan to heat it in the prawns, add a tablespoon of water and stir gently, then cover the prawns for those few minutes so they don’t vaporize the pan.
And one more thing about coconut milk. Some people don’t like the taste of coconut milk because it’s supposed to smell too much of coconut. However, in this case, this concern is superfluous, because other flavors sweeten the taste of coconut and make the sauce simply divine! As a last resort, you can also use cooking cream or sweet cream. However, we don’t recommend it, as they are too big and will overwhelm the taste of the salmon.
For even more culinary pleasures, we suggest you prepare these excellent curries:
– Eggplant curry on quinoa
– Coral lentil curry on white rice
– Potato curry with spinach and mushrooms
– Curry with chickpeas, sweet potatoes and spinach
-Creamy sweet potato, asparagus and pepper curry on white rice
They are all excellent and we suggest you try just about everything!
Good race !
Find even more great and healthy recipes at http://www.sitfit.si/
INGREDIENTS (for 2 people)
1 tablespoon olive oil
2 cloves garlic
1 inch large piece of fresh ginger
2 dcl coconut milk (or 2 dcl cooking cream)
1/4 dcl of water
2 teaspoons curry powder
1/4 tsp salt
2 tablespoons of soy sauce
2 handfuls of spinach or chard
2 fillets of fresh salmon
Remove the skin from both salmon fillets and cut them into cubes. Peel a squash, grate it and squeeze out the juice. Peel a clove of garlic and grate it. Wash the spinach leaves and cut them into slices if desired. Cut the leeks into rolls.
In a large saucepan, heat the oil and soften (not brown!) the leeks over the heat, then add the ginger and garlic and stir and cook just long enough to simmer. Then pour the coconut milk and water into the prawns, add the salt and curry and mix well. When the sauce begins to boil, add more soy sauce and stir. Then shake the salmon pieces into the sauce, stir gently and cover the shrimp for five minutes. After five minutes, gently add the spinach to the sauce. Bring the sauce to a boil, then try it. If it’s not salty enough, add a little soy sauce.
Accompany the curry with your favorite accompaniment: we suggest couscous, bulgur or rice, but you can also serve it with a slice of bread to dip in this creamy and divine sauce.