Creamy Butter Salmon Curry

METHOD

Step 1

Place the salmon cubes in a bowl and toss with lemon juice, salt, and turmeric. Set aside for 10–15 minutes while you prepare the sauce.

Step 2

Heat a large frying pan over medium-high heat with a drizzle of oil. Cook the salmon for 1 minute on each side until lightly golden but still undercooked in the centre. Remove and set aside.

Step 3

Reduce heat to medium and add ghee and olive oil. Add onion and cook for 6–8 minutes until soft and golden. Stir in garlic and ginger and cook for 1 minute until fragrant. Add garam masala, cumin, coriander, paprika, and chilli powder. Toast for 30 seconds. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes and simmer for 8–10 minutes until slightly reduced.

Step 4

Lower the heat and stir in cream, yoghurt, honey, salt, and lemon juice. Simmer gently for 3–4 minutes until smooth and velvety.

Step 5

Return the salmon to the pan along with any resting juices. Cook gently for 3–4 minutes until the salmon is just cooked through. Stir in the butter and coriander. Taste and adjust seasoning if needed.

INGREDIENTS

Salmon:

• 800g Tassal Fresh Tassie Salmon Skin On Fillets, cut into large cubes
• 1 tbsp lemon juice
• 1 tsp sea salt
• 1 tsp ground turmeric

Curry Sauce:

• 2 tbsp ghee or butter
• 1 tbsp olive oil
• 1 brown onion, finely diced
• 3 cloves garlic, minced
• 2 tsp grated ginger
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp chilli powder (optional)
• 2 tbsp tomato paste
• 400g canned crushed tomatoes
• 1 cup thickened cream
• 2 tbsp natural Greek yoghurt
• 1 tbsp honey
• 1 tsp sea salt
• 1 tbsp lemon juice
• 2 tbsp butter
• 1 tbsp chopped fresh coriander

To Serve:

• Steamed basmati rice
• Warm naan bread
• Extra coriander
• Greek yoghurt