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.
