Salmon, cashew and citrus curry
Salmon, cashew and citrus curry

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, salmon, cashew and citrus curry. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Salmon, cashew and citrus curry is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Salmon, cashew and citrus curry is something that I have loved my whole life. They are nice and they look fantastic.

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 can achieve that.

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

So that is going to wrap it up with this exceptional food salmon, cashew and citrus curry recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!