Seafood Recipes

Salmon Mince KeemaCurry

Enjoy a flavourful twist with Salmon Mince Keema Curry. Order premium salmon mince from Pearl Seafoods for fresh, fast delivery across Sydney!

Salmon Mince Keema Curry
4 People
Serves
15 Mins
Prep Time
25 Mins
Cook Time
Medium
Difficulty
Indian Fusion
Cuisine
ABOUT THIS

About This Recipe

Savour the rich flavours of Salmon Mince Keema Curry, a delightful twist on a classic dish that combines fresh salmon with aromatic spices. This easy-to-follow recipe features tender salmon mince cooked with a medley of vegetables and spices, creating a hearty and satisfying meal. Perfect for family dinners or a quick weeknight option, this curry is sure to impress. Order high-quality salmon online from Pearl Seafoods to ensure the freshest ingredients for this delicious recipe!

Ingredients

  1. 1 cup rice (for serving)
  2. 1 tablespoon vegetable oil
  3. 1 onion, chopped
  4. 500g salmon mince
  5. 2 tablespoons curry powder
  6. 1 tablespoon fresh ginger, minced
  7. 2 cloves garlic, minced
  8. 2 tablespoons tomato paste
  9. 1 small head of broccoli, chopped
  10. 1 medium sweet potato, peeled and diced
  11. 400ml coconut milk
  12. 1 crumbled vegetable stock cube
  13. 125ml (½ cup) water
  14. 1 cup peas (frozen or fresh)
  15. 2 tablespoons fresh coriander, chopped
  16. Yoghurt, for serving (optional)

Method

  1. Cook the rice using the absorption method, following the packet directions.
  2. Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add the salmon mince and cook, breaking up lumps with a
    wooden spoon, for 5 minutes or until browned.
  3. Add the curry powder, ginger, and garlic to the pan. Cook for 1 minute or until fragrant. Stir in the tomato paste, then add the broccoli and sweet potato. Mix in the coconut milk, crumbled stock cube, and 125ml (½ cup) of water. Cook, stirring occasionally, for 10 minutes or until the salmon is cooked through and the vegetables are tender, adding the peas halfway through cooking. Stir in the chopped coriander.
  4. Divide the rice and curry among serving bowls. Top with yoghurt and extra coriander sprigs before serving.
From Our Kitchen

Chef's Tip

Salmon mince works beautifully in curries because it absorbs aromatic spices quickly while staying rich and tender. Cook the mince gently and avoid over-reducing the sauce so the curry stays soft, creamy, and full of flavour. Coconut milk, sweet potato, and fresh coriander help balance the warm spices, creating a comforting seafood curry with plenty of depth and freshness.

FEATURED

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NUTRITION

Nutrition Per Serving

  • Calories 560 kcal
  • Total Fat 22.0 g
  • Total Carbohydrate 55.0 g
  • Protein 32.0 g
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