Shrimp and Salmon Curry

Difficulty:

Medium
20

minutes

Servings:

2
A recipe allowed in a / / diet.

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!

Nutritional Chart

Calories: 453 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 38 g
  • 26 g
  • 21 g

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.
3.7
(12)

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1 thought on “Shrimp and Salmon Curry”

  1. Derek Edgar

    Poor instructions.. Are the prawns to be pre cooked or shelled? Salmon with or without skin? Where does lime juice go?

    Reply

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