Salmon curry

SALMON CURRY

Portions : 4 - Preparation : 10 minutes - Cooking : 15 minutes

Ingredients

• 125 ml (1/2 cup) cashews
• 1 red onion, thinly sliced
• 30 ml (2 tablespoons) fat (butter, oil, Mycryo cocoa butter)
• 2 garlic cloves, minced
• 15 ml (1 tbsp.) ginger, grated
• 30 ml (2 tbsp.) Madras curry powder
• 500 ml (2 cups) coconut milk
• 125 ml (1/2 cup) vegetable broth
• 400 g (13 1/2 oz) fresh salmon
• 15 ml (1 tbsp.) sugar
• 1 red pepper, julienned
• Cayenne pepper to taste
• 60 ml (4 tbsp.) fresh coriander, chopped
• Salt and pepper to taste

Preparation

1. Lightly roast cashews in a skillet. Set aside.
2. In the same pan, over high heat, sauté the onion in the fat for 2 minutes. Add the garlic, ginger and curry powder. Stir, then add the coconut milk and stock. Simmer for 5 minutes over medium heat.
3. Season the salmon cubes with salt and pepper.
4. Add the sugar, cashews, red bell pepper and salmon cubes to the mixture.
5. Cook for a further 3-4 minutes. Check seasoning, add cayenne pepper to taste and chopped coriander.
6. Serve with rice.