RecipesFish And Shellfish

Salmon and Mango Curry Recipe – Coconut and dairy free

Recipe from Gourmet Glow  “This is a complete winner.

Dairy Free
Gluten Free
Salmon and Mango Curry Recipe – Coconut and dairy free
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Ingredients

Paste
  • 1 banana, peeled
  • 1 onion, roughly chopped
  • 3 cloves of garlic
  • 1 large thumb ginger, peeled and chopped
  • 1 tsp organic turmeric
  • 1 tbsp Steenbergs organic madras curry powder
  • 1 tsp organic ground cumin
  • 1 tsp organic coriander seeds
  • 1 tsp ajwain seeds
  • 2 tsp tamarind paste
Curry
  • 2 tbsp coconut oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 tbsp tomato puree
  • 1 chopped tomatoes, and one can full of water
  • 1 tsp salt
  • 1 tbsp soy sauce
  • 1 tbsp dark brown sugar
  • 100g cashew nuts, soaked overnight
  • 400g salmon fillets, skinned and cut into chunks
  • 1 mango, peeled and cut into chunks
  • 5 baby corn, halved vertically
  • 1 bag green beans, topped and tailed
  • salt, pepper and lemon juice to taste

Recipe from Gourmet Glow 

“This is a complete winner. The paste is made from a blend of @steenbergsltd spices with banana for sweetness. I’ve made a cashew cream to thicken to keep this dairy-free and coconut free. Absolutely amazing!”

Method

01
Place all the paste ingredients into a high speed blender and blitz to a very fine paste. Set aside.
02
Meanwhile, heat the oil in a large lidded pan and sweat the onion and carrot for 10 minutes with the salt until soft and sweet but not coloured.
03
Add the paste and cook out for 5 minutes, stirring to ensure it doesn’t stick. Add the tomato puree and cook out for 2 minutes more.
04
Add the chopped tomatoes and water and continue to cook. Puree the cashews and their soaking water to a fine cream and add.
05
Add in the fish, mango and remaining veg and gently simmer for 10 minutes or until the salmon is opaque. Add the sugar and taste.
06
Adjust the seasoning with salt, pepper and lemon juice to taste.