A heavenly combination of fish, spinach and creamy pumpkin with warming Asian flavours.
First prepare the curry. Heat the butter and oil in a large heavy-based saucepan, add the onions and cook over a medium heat for 10-12 minutes until they have softened and started to brown.
Then add the garlic, ginger, chillies and spices, cook for a further 5 minutes, stirring from time to time. Add the pumpkin and stock, cover with a lid and simmer for 12-15 minutes or until the pumpkin is tender. Fold in the spinach and coriander leaves and cook until the spinach has wilted. Season to taste.
To prepare the salmon, blend together the coriander leaves and stalks, the mint leaves, salt, garlic and chillies in a food processor to make a paste. Add the limejuice, caster sugar, ginger and fish sauce and process until smooth. Spoon half the sauce into a bowl and combine with the salmon, marinate for 20 minutes.
Boil water in the bottom half of a steamer. Place the bowl with the marinated salmon in the top half and steam for 6-8 minutes. Scrape off the marinade, which will have lost its colour.Remove salmon and serve with the curry.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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