Indian Salmon Curry Skewers


Ingredients

Marinade

  • ½ tsp. ground cumin
  • ½ tsp. smoked sweet paprika
  • ½ tsp. curry
  • ½ lemon (zest and juice)
  • 3 cloves garlic, minced
  • 3 Tbsp. plain yogurt

Salmon skewers

  • 1 lb. salmon fillet –
  • pin boned
  • 4 medium-sized skewers
  • olive oil to fry

Curry sauce

  • 1 onion finely chopped or grated
  • 2 clove garlic, minced
  • ½ red chili, finely chopped
  • 1/8 c. cilantro leaves, chopped
  • ½ tsp. ground coriander
  • ½ tsp. ground turmeric
  • ½ tsp. smoked sweet paprika
  • ½ tsp. curry blend
  • 1 can tomatoes, chopped
  • 2/3 c. fish stock
  • 1 c. canned coconut milk
  • salt to taste

Preparation Instructions

  1. To make the marinade, mix the cumin, paprika and curry in a small non-stick pan and toast for a minute. Add to a bowl with the other marinade ingredients.
  2. Cut the salmon into thick sizes and then into squares. Coat the salmon in the marinade, cover with wrap and refrigerate for a couple of hours or overnight.
  3. To make the curry sauce, heat a large splash of olive oil in a large non-stick frying pan and add the onion, garlic, chili and cilantro leaves in the pan over a low heat for about 10 minutes until soft. Stir regularly.
  4. Add the ground coriander, turmeric, smoked paprika and curry blend and cook for 3 minutes. Add the chopped tomatoes and fish stock and allow this to simmer for 15 minutes.
  5. Add the coconut milk and then cook for approximately 5 to 10 minutes to thicken. Stir in half the cilantro leaves (save the rest to scatter over the finished dish).
  6. Cook your basmati rice according to the packet instructions. 
  7. Heat a non-stick frying pan and add a splash of olive oil. Thread the salmon onto the skewers and fry over a medium heat, turning to brown all sides. Be careful not to overcook the fish. Salmon is at its best when its slightly pink on the inside.
  8. Serve the skewers on the rice with curry sauce spooned over.
  9. Scatter the remaining fresh cilantro leaves to garnish. 
  Recipe by   Sam Linsell of  Drizzle & Dip

Recipe by Sam Linsell of Drizzle & Dip

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