Salmon, Cashew And Citrus Curry

Hey everyone, it's Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Salmon, cashew and citrus curry. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Salmon, cashew and citrus curry is one of the most well liked of recent trending foods on earth. It's appreciated by millions every day. It is simple, it's fast, it tastes yummy. Salmon, cashew and citrus curry is something which I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Salmon, cashew and citrus curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salmon, cashew and citrus curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Salmon, cashew and citrus curry is 3/4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Salmon, cashew and citrus curry estimated approx 45 mins.

To get started with this particular recipe, we must first prepare a few components. You can cook Salmon, cashew and citrus curry using 20 ingredients and 8 steps. Here is how you cook that.

This is a bit of a ‘throw together’ that’s ideal for people who like light, fresh tasting curries.

The lemon and coriander adds an excellent flavour profile without leaving that overstuffed feeling that usually comes with curries.

This recipe is really healthy with lots of good fats and protein. Need to make it vegetarian or vegan? No problem. Just leave out the salmon.

I’ve kept the weights and measures rough as that’s how I cook these sorts of dishes. No need to be super precise - have fun with it, just remember that the idea is ‘refreshing’.

Credit to the awesome vegetarian cookbook ‘Leon: Fast vegetarian’ where this recipe started life before I tweaked it. This is a fantastic cookbook for vegetarians and meat eaters. Highly recommended.

Ingredients and spices that need to be Get to make Salmon, cashew and citrus curry:

1. Half an aubergine
2. 2 medium sized green peppers
3. 2 handful mange tout
4. 1 handful green beans
5. 1 large onion
6. 3/4 cloves garlic
7. 2 bay leaves
8. 2 green chillis
9. 1.5 lemons juiced
10. 1 lemon zest
11. 1.5 handfuls coriander
12. 1 tablespoon fresh ginger
13. 2 tsp turmeric
14. 2/3 tsp curry powder
15. 400 ml coconut milk
16. 1 vegetable stock cube
17. Salt and pepper to taste
18. Peanut oil for frying
19. 1-2 fillets of salmon (depending on how many you’re feeding)
20. 100 g (ish) unsalted cashews

Instructions to make to make Salmon, cashew and citrus curry

1. Start by preparing your veg.
   
   Dice the onion as small as you can (You want to be almost poaching it in the oil when it comes to cook).
   
   Dice the aubergine into 1cm cubes.
   
   Mince your garlic (again, as thin as you can).
   
   Grate your ginger.
   
   Roughly chop the peppers, mange tout, green beans, and herbs.
   
   Then zest your lemons and squeeze the juice into a glass or something.
2. Start by frying the onions and garlic in the oil. You want to use enough so that the onions are almost poaching. This will make them nice and glassy.
   
   After a few mins, when the onions look almost see through, add the curry powder, turmeric and lemon zest.
   
   When all this is mixed in, you can go ahead and add the aubergine.
3. After about 3/4 mins, you can add the mange tout, peppers, chillis, bay leaves and ginger. Mix everything together again to make sure all the veg are covered with spices.
   
   Mash up your stock cube and add it to the mix. Then add a little water and cover with a pan lid for another few mins.
4. Now add the lemon juice, coconut milk, and about half a cup of water.
5. Slice the salmon into thin squares or strips (depending on the cut of your fillet). No real rules here but keep them thin.
   
   Now pop these in the pot and cover, along with the cashews and green beans.
   
   Turn down the heat and leave to poach for about 5 mins.
6. The salmon should be cooked by now (depending on how thin you sliced it)!
   
   If the salmon and beans aren’t ready, just leave the top on the pot until they are. There should be plenty enough moisture in the broth to keep everything cooking if you need to. If not, just add a little more water and cover.
7. When everything’s nearly ready, deep fry the last clove of garlic in a separate pan on high heat.
   
   Serve the curry with a side of rice or naan (we normally have both) and sprinkle a little of the fried garlic over the top just as you serve.
   
   Enjoy!
8. REMEMBER to clean your surface areas thoroughly after handling salmon.

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So that is going to wrap this up with this special food Easiest Way to Prepare Speedy Salmon, cashew and citrus curry. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!