Shrimp and Salmon Curry

  • Difficulty: Medium
  • 20 minutes
  • 2 servings

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!

Ingredients Needed for Shrimp and Salmon Curry

    1 red onion, chopped
    2 tablespoons of vegetable oil
    1 piece stem ginger, sliced
    2 garlic cloves, crushed
    1 teaspoon dried coriander
    1 teaspoon cumin powder
    1 tablespoon turmeric
    1 red chili, sliced
    ½ cup coconut milk
    1 cup canned tomatoes
    5 ounces of shrimp
    7 ounces of salmon fillet, cubed
    lime juice
    1 teaspoon salt
    1 teaspoon pepper
    2 ounces of baby spinach

How to Make Shrimp and Salmon Curry

  1. 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.
  2. Keep adding the red chili, coconut milk, and tomatoes. Add the shrimp and the salmon. Cook for about 2-3 minutes.
  3. 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.

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