About The Dish
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 List
- 1 cup rice (for serving)
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 500g salmon mince
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 small head of broccoli, chopped
- 1 medium sweet potato, peeled and diced
- 400ml coconut milk
- 1 crumbled vegetable stock cube
- 125ml (½ cup) water
- 1 cup peas (frozen or fresh)
- 2 tablespoons fresh coriander, chopped
- Yoghurt, for serving (optional)
Steps
- Cook the rice using the absorption method, following the packet directions.
- 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. - 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.
- Divide the rice and curry among serving bowls. Top with yoghurt and extra coriander sprigs before serving.