This is one of my go-to recipes during the week, because it’s easy to prepare, tastes great and delivers you a dose of Omega 3s!
I used to make this as a sauce over a whole salmon fillet, but found doing it this way cuts out the step of cooking the salmon separately, genius.
Pair it up with my coconut cauliflower rice which can be prepped and thrown together as the sauce simmers.
I think this would work beautifully with prawns as well. Happy cooking!
900 grams skinless salmon fillet, cut into 3cm chunks
2 tablespoons coconut oil
1 onion, halved and sliced
2 green chillies, chopped finely
1 thumb-size piece of ginger, grated
1 clove garlic, crushed
1 capsicum (green or red), sliced
250 gram punnet of cherry tomatoes, halved
20 curry leaves
3 heaped teaspoons curry powder
400 gram tin of chopped tomatoes
400 ml tin of coconut cream
Juice and zest of 1 lime
3 teaspoons coconut sugar
1/2 cup fresh grated coconut (or dessicated is fine)
Fresh coriander to garnish
Prep all your fish, veg, chilli, garlic and ginger.
Heat the coconut oil over a medium-high heat.
Fry off your onions for a minute or two until soft.
Add the chilli, ginger, garlic and capsicum and fry for another 2 minutes.
Add the cherry tomatoes, and soften those.
Add the curry powder and leaves, stir fry until fragrant.
Add the tinned tomatoes and coconut cream and simmer the sauce for 5 minutes.
Add the sugar, zest and juice and coconut and stir through.
Add the salmon, making sure it’s covered in sauce, put on lid and simmer for 6 minutes.
Turn off heat and leave to sit for further 4 minutes until salmon cooked through.
Garnish with fresh coriander.
Serve with coconut cauliflower rice.
Makes enough for 6 people.