Salmon and Cherry Tomato Curry
Prepare a flavorful salmon and cherry tomato curry using fresh ingredients and a blend of spices, simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Salmon Fillet | 800 | Grams |
| Cherry Tomatoes | 400 | Grams |
| Coconut Milk | 400 | Milliliters |
| Onion | 1 | Count |
| Garlic | 3 | Cloves |
| Ginger | 1 | Inch |
| Curry Powder | 2 | Tbsp |
| Turmeric Powder | 1 | Tsp |
| Cumin Seeds | 1 | Tsp |
| Coriander Leaves | 1 | Bunch |
| Vegetable Oil | 2 | Tbsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion is translucent.
- Stir in the curry powder and turmeric powder, cooking for another minute to release the flavors.
- Add the halved cherry tomatoes and cook until they start to soften, about 3-4 minutes.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the salmon pieces to the pan, ensuring they are submerged in the sauce. Season with salt and black pepper.
- Cover the pan and let the curry simmer for 10-12 minutes, or until the salmon is cooked through.
- Garnish with chopped coriander leaves before serving.
Kitchen equipment
GraterLarge Pan