COCONUT & CASHEW SALMON CURRY
You’d be forgiven for thinking this fragrant and creamy curry tastes too good to be healthy! But
because it’s made with coconut milk and salmon, it’s full of essential nutrients and a great
alternative to curries high in cream and oil. The rich sauce is best enjoyed poured over steamed rice.
1 tbsp coconut oil 4 salmon fillets, skin removed Toasted cashews and some cilantro, to garnish
for the COCONUT CURRY SAUCE
¾ cup of water ½ cup of canned coconut milk 4 tbsp ground cashews Juice from ½ lime 2 tbsp red curry paste 1 tbsp soya sauce 2 tsp grated ginger Pinch of salt 2 garlic cloves, minced 1 tsp honey (optional)
1. Begin by grounding the cashews and then whisk together the coconut curry sauce ingredients in a medium-sized bowl.
2. Heat the coconut oil in a large, non-stick frying pan over medium-high heat. Dry the salmon fillets well with paper towels then add them to the pan. Let them cook for 5 minutes, carefully turn once.
3. Reduce the heat to medium then pour the curry sauce into the pan and cover the pan and let it cook for 3 minutes. Remove the pan from the heat and very carefully stir the thickened sauce. Serve topped with the toasted curried cashew nuts and cilantro.
COOKS NOTE; To toast the cashew, lightly spray a non stick pan and add a 1/2 tsp of curry powder and then add 1/4 cup of cashews and roast until golden brown.
Serve with Steamed Rice.
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