Salmon and Spinach Curry

Salmon and Spinach Curry

We are all about this Meera Sodha's brilliant Made in India cookbook right now. If you want to cook Indian at home and have it taste just like what you would order at your favorite Indian restaurant, you need to pick up a copy! This Salmon and Spinach Curry dish is one pan easy...and goes together in a flash making it an ideal quick curry dish for a busy midweek meal. Add on 4 of our Wild For Salmon filets and whatever else you might need and you've got a meal at home to pop into your plan. Oh, and even the "ew fish" member of our family loved it!

Serves Four

2 tbsp. neutral oil (this is a great place to use coconut oil!)
1 cinnamon stick
6 whole peppercorns
2 cloves
1 large onion, chopped
1/2 tsp brown sugar (this is just for caramelizing purposes so we left it out)
8-9 oz. ripe tomatoes, roughly chopped (well, it's winter right now...like, really winter so we used a 15 oz. can of whole tomatoes and the juice and it was great!)
4 inch piece ginger, peeled and finely grated
4 cloves of garlic, crushed
1 fresh green chilli, finely chopped (optional, but we went with half a jalapeno)
1/4 tsp garam masala
1 tsp ground cumin
1 1/2 tspground coriander
1/4 tspground turmeric
1/2 tsp chilli powder
1 1/4 tsp salt
1 pound spinach leaves (or chard, kale, tatsoi...greens!)
14 ounces skinless, wild caught, sustainably sourced salmon fillets (we halved four of our wild for salmon filet portions)

Put the oil into a large, lidded frying pan on a medium heat. When it’s hot, add the cinnamon stick, peppercorns and cloves, and cook for 1 to 2 minutes, until they start to release their aromas.

Add the onion and brown sugar and cook for 12 to 15 minutes, until golden and caramelized. Stir in the tomatoes, put the lid on the pan and leave to cook for 5 minutes or so, until the tomatoes begin to soften.

Add the ginger and garlic (and green chilli if you would like a little more heat), and stir in the garam masala, cumin, coriander, turmeric, chilli powder and salt. Keep stirring to ensure the spices don’t catch on the bottom of the pan. After around 8 minutes the mixture should start to look quite pastelike. When it does, add the spinach, turn down the heat and pop the lid back on and leave it to wilt.

Cut the salmon into big chunks, around 6cm x 6cm, and add to the pan. Coat the salmon in the tomato and spinach sauce, taking care not to break up the salmon pieces. Put the lid back on and leave for around 5 to 7 minutes, so that the fish cooks through.

Remove the cinnamon stick and check for seasoning. Serve with chapattis or rice.