Salmon and spinach curry on rice
Ingredients
| Salmon - 2 fillets | |
| Spinach - 250g | |
| Onion - 1 chopped | |
| Cinnamon stick - 1 | |
| Cloves - 2 | |
| Peppercorns - 6 | |
| Brown sugar - 0.5 teaspoon | |
| Tomatoes - 125g chopped | |
| Ginger - thumb sized, minced | |
| Garlic - 4 cloves | |
| Garam masala - 0.5 teaspoon | |
| Cumin - 1 teaspoon | |
| Tumeric - 0.25 teaspoon | |
| Chilli poweder - a bit | |
| Ground coriander - 1.5 teaspoon |
Method
|
1
|
Chop onions. Chop tomatoes. Cut salmon into large chunks |
|
2
|
Prep spice mix. Garam masala, cumin, coriander, tumeric, chilli powder, salt. |
|
3
|
Medium heat pan. Add cinnamon stick, peppercorn, cloves. Cook for 1/2 mins |
|
4
|
Add onion, brown sugar. Cook for 12/15 mins to caramelize |
|
5
|
Add tomatoes. Use lid. Cook for 5 mins |
|
6
|
Add ginger, garlic. Add spice mix. Stir and cook for 8 mins till paste |
|
7
|
Add spinach. Lower heat. Lid on. Cook till wilted |
|
8
|
Add salmon. Lid on. Cook for 5/7 minutes |