An easy and seriously delicious curry that can be made in about half an hour. A great idea for a mid-week dinner when you are short on time.
Serves 4 - 6
2 tablespoons oil
1 large red onion, chopped
3 or 4 garlic cloves, crushed
1 red chilli pepper, de-seeded
Tin of chopped tomatoes
Bhuna Spice Pot - half a pot (or use other savoury blends)
250ml vegetable stock
3 or 4 salmon fillets, skin removed and cut into large chunks
Pack of raw king prawns (optional)
Half a pack of green beans, ends cut off and halved
A handful of fresh coriander
Half a lime (optional)
Rice to serve
Heat the oil and fry the onions, garlic and chillies until softened.
Stir in the tin of tomatoes, turn the heat up and allow the sauce to bubble and reduce a little. Add the Bhuna Spice and cook for about a minute.
Add the salmon chunks and coat them in the sauce. Very carefully and gently stir the mixture to help the salmon cook. If you stir too vigorously the fish will flake into the sauce. Add the vegetable stock a little at a time when the mixture starts to stick to the pan (you may not need to use all the stock, just use enough to keep it from sticking. The sauce should remain thick).
After 10-15 minutes add the green beans. They shouldn't cook for too long so that they retain their bite and their lovely vivid green colour.
After 5 minutes add the prawns (if using) as they will only need 2 or 3 minutes to cook
To check the salmon is cooked through, cut a large piece in half. It should be pale pink all of the way through. The prawns should also be pale pink and opaque when you cut into them.
When the curry is ready remove it from the heat. I like to add a squeeze of lime juice and scatter the curry with fresh coriander for a fresh taste
Serve with the rice and enjoy!