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 Cook 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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