US
Malaysian style salmon curry
Prep and cooking time: 45mins
Complex carb portions, per serving: 1
Ingredients
Serves: 4
1 ½ tbsp extra virgin olive oil
2 salmon fillets
½ lemon, juiced
1cm fresh ginger, minced
¼ tsp chilli powder
¼ tsp ground turmeric
1 brown onion, diced
2 garlic cloves, finely diced or minced
2 fresh green chillies, thinly sliced
¼ tsp ground fenugreek, seeds (or substitute for mustard seeds)
¼ tsp cumin seeds
¼ tsp cardamom powder or 2 pods
2 tsp ground chilli powder
2 tbsp Babas Malaysian fish curry powder (or substitutes found in ‘special tips’)
1 x 400g tin chopped tomatoes
400ml hot water
175g2 baby okra, whole or medium courgettes, sliced
200g green beans, whole
1 tsp tamarind paste
80g uncooked brown rice (optional)
Method
Cover the salmon fillets with lemon juice, ginger, chilli powder, and turmeric.
Heat ½ tbsp of oil in a non-stick frying pan, over medium heat. Fry the salmon for 5-8mins or until just cooked through. Leave it to the side and prepare the curry base.
Heat 1 tbsp of oil in a heavy-bottomed casserole dish, over medium heat.
Fry the onion, garlic and chilli until lightly browned and softened.
Add the spices and heat through, stirring constantly for 2mins.
Add the tomatoes, water, vegetables and bring to a boil. Reduce the heat to simmer and cook for 15mins or until the vegetables are softened.
Stir through the tamarind paste just before turning off the heat.
Serve with 20g uncooked brown rice or 50g cooked brown rice for an extra carbohydrate serving (if using) and/or your choice of salad.
Second Nature special tip
Substitute 2 tbsp Babas Malaysian fish curry powder for 1 tsp cumin seeds, ½ tsp fenugreek, 1 tbsp tomato paste, 2 curry leaves, 2 garlic cloves, minced.