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Shrimp and Salmon Curry

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!
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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!

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Ingredients

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

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Steps

1
Done

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
Done

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

3
Done

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.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

453 kcal
Calories
38 g
Protein
26 g
Fat
21 g
Carbohydrates

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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.

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