Salmon Mince Keema Curry
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
- 300g (1 1/2 cups) basmati rice
- 2 tbsp vegetable oil
- 1 brown onion, coarsely chopped
- 500g salmon mince
- 1 tbsp curry powder
- 2cm piece fresh ginger, peeled, finely grated
- 2 garlic cloves, crushed
- 2 tbsp tomato paste
- 150g broccoli, cut into small florets
- 1 small (about 250g) sweet potato, peeled, chopped
- 400ml can coconut milk
- 1 vegetable stock cube, crumbled
- 120g (3/4 cup) frozen peas
- 1 tbsp chopped fresh coriander leaves, plus extra sprigs to serve
- 90g (1/3 cup) plain Greek-style yoghurt
Method
- 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.
