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Shrimp and Salmon Curry

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Adjust Servings:
1 red onion
2 tablespoons of vegetable oil
1 piece stem ginger
2 garlic cloves
1 teaspoon dried coriander
1 teaspoon cumin powder
1 tablespoon turmeric
1 red chili
¼ cup coconut milk
1 cup canned tomatoes
5 ounces of shrimp
7 ounces of salmon fillet
lime juice
1 teaspoon salt
1 teaspoon pepper
50 grams of baby spinach

Nutritional Information

453 kcal
38 g
26 g
21 g

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If you're into exotic tastes, this sweet and spicy shrimp and salmon curry should temper your appetite in a sec! We've cooked the fish in a thick sauce made with coconut milk and tomato sauce and flavored it with coriander, cumin, red chili, ginger, and turmeric. Make a big batch of it especially when you're having guests - they will demand a refill!

  • Dairy Free
  • Gluten Free
  • Nut Free




Start cooking the onion in vegetable oil using a saucepan over medium-high heat. While stirring, add the ginger, garlic, coriander, cumin, and turmeric. Cook for about 4-5 minutes.


Keep adding the red chili, coconut milk, and tomatoes. Add the shrimp and the salmon. Cook for about 2-3 minutes.


Simmer for another 5 minutes and season with salt and pepper. Add the baby spinach, cook for another minute and remove the curry from the stovetop.

Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it. However, in time I kind of built on this habit and, slowly but surely, I began to turn toward the Mediterranean cuisine and, occasionally, even the Mediterranean diet. I am a curious and inquisitive person. So, pretty soon, I started trying to recreate what I’ve tasted or seen. At first, this proved to be hard
work for my better half, as she supervised my new experiments. But lately, results really started to show, so wish me luck!

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