Quick Salmon Curry

You can swap the salmon for your favourite fish or even fresh tuna; however make sure you cut into chunks. Another version could be to make the curry without the fish, BBQ a whole fillet of fish on the BBQ, place on a serving plate and just pour the sauce over the fish. Serve with a lovely salad.

This recipe is low sodium, low sugar, low carb and high protein.

Ingredients

• 250g salmon fillet, no skin, cut into chunks
• 1 tbsp. olive oil
• 1/4 onion, chopped
• 1/4 red capsicum, chopped
• 1/2 cup chopped pumpkin
• 1/2 cup peas, frozen
• 1/2 zucchini, sliced
• 1/2 cup coconut milk, light
• 1/4 cup water
• 1 clove garlic, crushed
• 8 cherry tomatoes
• 2 tbsp. korma paste, (we used Patak’s)

Method

1. Heat a non-stick frypan with olive oil and sauté onion and capsicum for 3 minutes.  Add pumpkin and cook until softened.
2. Add zucchini, and continue to cook for a few more minutes.   Add korma paste, stirring for 30 seconds; add garlic then coconut milk and water.  Simmer for a couple of minutes.
3. Add tomatoes, salmon and peas.  Simmer for 5 minutes or until salmon is cooked to your liking.