Salmon & Spinach Curry

Salmon & Spinach Curry

cook and preparation time
PREP: 15 mins
COOK: 30 mins
cooking difficulty
Brighten up your midweek dinner with this simple, healthy and satisfying fish curry recipe.


  1. Heat a saucepan and add the oil, gently fry the onions without colouring for 2 minutes, add the ginger and garlic and cook for 1 minute.

  2. Add the cardamom, garam masala, turmeric, palm sugar and star anise and the flour, cook for 30 seconds then add the coconut milk and simmer for 3-4 minutes on a low heat.

  3. Add the salmon and simmer for a further 4 minutes then add the spinach, finish with the chilli sauce, lime juice and season with the salt.

  4. Serve with cumin rice and griddled pitta bread.


    • 200g x diced salmon, skinless and boneless
    • 80g x baby spinach leaves
    • 1 x can of full fat coconut milk
    • 30g x chopped shallots or onions
    • 10g x vegetable oil
    • 15g x ginger puree
    • 2 x large garlic cloves, crushed
    • 4 x cardamom pods, crushed
    • 1 x tsp turmeric
    • 1 x tsp garam masala
    • 1 x tbsp palm sugar
    • 1 x lime, juiced
    • 1 x small red chilli, diced (leave seeds in if you want it spicy)
    • 1 x star anise
    • 2 x tbsp chilli sauce (use Linghams chilli sauce if you can)
    • 1 x tbsp chickpea flour or plain flour
    • ½ x tsp salt