I haven't used coconut milk in a curry for a very long time, I forgot how good it was! This is a very easy recipe, and great because it's dairy free. Don't forget the mango chutney to serve.
Ingredients (serves 2)
for the curry -
- vegetable oil
- 1 onion, sliced
- 3 cloves of garlic, finely chopped or crushed
- 1/2 a courgette, sliced
- 2/3 can of coconut milk
- 4 cardamon pods, seeds removed and crushed
- 8 coriander seeds, crushed
- 1/2 tsp cinnamon
- 1 tsp turmeric
- 1 tsp coriander powder
- 1 tsp ground ginger
- 1 tsp tomato puree
- 1 tsp korma paste
- 1 tsp smooth peanut butter
- 1 tbsp fresh coriander, finely chopped
- 1 tbsp fresh coriander, finely chopped
- a pinch of chilli flakes, or half a fresh chilli if you have one
- a handful of spinach
- 1 salmon fillet
- 10 frozen king prawns, thawed in warm water
- pepper
for the rice -
- vegetable oil
- 1/2 cup basmati rice
- 1/2 a small onion, sliced
- 1 tsp turmeric
- 1 tsp curry powder
- 4 whole cardamon pods
- 6 coriander seeds, crushed
- enough boiling water to cover the rice
1. Start by making the curry. Fry the onion and garlic in a little vegetable oil for a minute and then add the courgette, all the spices, tomato puree, korma paste, peanut butter and coconut milk.
2. After 5 minutes of cooking the curry, turn the heat down to medium and begin making the rice. Keep an eye on the curry, as it might need a dash of water.
3. In a small frying pan, fry the onion in some oil and then add all the other ingredients. Place a lid on top (do not remove it), turn the heat right down and cook for 8 minutes.
4. When the rice has been simmering for four minutes, add the salmon to the curry. The skin of the fish should peel off easily after a minute or so. Mash the salmon into the curry, then finally put in the prawns and spinach. Cook for a further few minutes, by which time the rice should be ready.
