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Skin-boosting almond salmon curry

• Jessica Marigliano-Barry

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

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Skin-on roasted almonds dictate the flavour in this colourful fish curry. This sauce would also work well with chicken, prawns or paneer

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Try our skin-boosting almond salmon curry, then discover Caribbean fish curry, Sri Lankan fish curry or panch phoron fish curry in pineapple and coconut sauce.

Skin-boosting almond salmon curry recipe

Ingredients

Nutrition

• 100g skin-on roasted almonds

• 2 garlic cloves

  chopped

• 1 onion

  roughly chopped

• 20g ginger

  roughly chopped

• 100g thick greek yogurt

• 2 tbsp sunflower oil

• 1 tsp cumin seeds

• 1 tbsp tomato purée

• 1 tsp ground turmeric

• 1 tsp mild chilli powder

• 1 tbsp medium curry powder

• 400g tin of chopped tomatoes

• 500g salmon fillet

  skin and bones removed, cut into thick chunks

• 200g long-stemmed broccoli

TO SERVE

• coriander leaves
• cooked rice or flatbreads

Nutrition: per serving

• kcal556
• fat38g
• saturates6g
• carbs12g
• sugars9g
• fibre4g
• protein39g
• salt0.3g

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Method

• step 1

  Blitz the almonds in a small food processor until finely chopped. Add the garlic, onion, ginger and yogurt, and blitz to a thick paste.

• step 2

  In a large lidded frying pan heat 1 tbsp of the oil and cook the cumin seeds for a couple of minutes until fragrant. Add the tomato purée and almond paste. Cook over a medium-high heat for 5 mins, stirring regularly, adding a splash of water if it’s getting dry.

• step 3

  Add the turmeric, chilli and curry powder, and stir to combine. Add the tomatoes along with half a tin of water, reduce the heat and simmer for 10 mins.

• step 4

  Meanwhile, heat the remaining oil in another frying pan. Once hot, cook the salmon for 2 mins on each side until golden – it doesn’t need to be cooked through.

• step 5

  Transfer the salmon to the sauce, nestle in the broccoli, cover and cook for 5 mins until both are tender and cooked through.

• step 6

  Serve with a scattering of coriander leaves and your choice of rice or flatbreads.

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Authors

Jessica Marigliano-Barry

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