Salmon and spinach curry
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by David Loftus
Salmon and spinach curry
Recipe by Meera Sodha
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
288Kcal
Fat
18gr
Saturates
3gr
Carbs
7gr
Sugars
6gr
Fibre
5gr
Protein
25gr
Salt
1gr
Meera Sodha
When not travelling round India collecting recipes, Meera Sodha chefs, writes and lives in London. Made in India is her first cookbook.
See more of Meera Sodha’s recipes
Meera Sodha
When not travelling round India collecting recipes, Meera Sodha chefs, writes and lives in London. Made in India is her first cookbook.
See more of Meera Sodha’s recipes
Ingredients
- 2 tbsp rapeseed oil
- 1 cinnamon stick
- 6 whole peppercorns
- 2 cloves
- 1 large onion, chopped
- ½ tsp brown sugar
- 250g ripe cherry tomatoes, roughly chopped
- 4cm root ginger, peeled and finely grated
- 4 garlic cloves, crushed
- 1 fresh green chilli, finely chopped (optional)
- ¼ tsp garam masala
- 1 tsp ground cumin
- 1½ tsp ground coriander
- ¼ tsp ground turmeric
- ½ tsp chilli powder
- 500g spinach leaves
- 400g skinless, MSC-certified salmon fillets
Step by step
- Put the oil into a large, lidded frying pan on a medium heat. When it's hot, add the cinnamon stick, peppercorns and cloves, and cook for 1-2 minutes, until they start to release their aromas.
- Add the onion and brown sugar and cook for 12-15 minutes, until golden and caramelised. Stir in the tomatoes, cover with the lid and leave to cook for 5 minutes or so, until the tomatoes begin to soften.
-
Add the ginger and garlic (and green chilli if using), and stir in the garam masala, cumin, coriander, turmeric, chilli powder and ½ teaspoon salt. Keep stirring to ensure the spices don't catch on the bottom of the pan. After around 8 minutes the mixture should start to look quite paste-like. When it does, add the spinach, turn down the heat and pop the lid back on and leave it to wilt.TipIf you would like this to be a gluten-free recipe, serve with rice.
- Cut the salmon into big chunks, about 6cm x 6cm, and add to the pan. Coat the salmon in the tomato and spinach sauce, taking care not to break up the fish. Cover and leave for 5-7 minutes, until the fish is cooked through.
- Remove the cinnamon stick and taste to check the seasoning. Serve with chapattis or rice.
