This is a lovely quick and simple curry which is both tasty and filling. The tamarind gives it a really nice, different sweet/sour flavour which distinguishes it from many other curry tastes.
The recipe set out below includes potatoes instead of rice as the sauce soaks beautifully into the potatoes. If you fancy rice instead, omit the potatoes (and don’t forget to amend the number of points) and pop the rice on to cook as the sauce begins to simmer. When you omit the potatoes the sauce is 4sp on BLUE, 9sp on GREEN and 4sp on PURPLE. You then just need to add the points for your rice.
Serves 4 = 6sp per serving on BLUE, 11sp on GREEN, 4sp on PURPLE
For the paste
Large bunch of fresh coriander, roughly chopped
3 cloves of garlic, peeled and roughly chopped
Thumb size piece ginger, grated
1 chilli, roughly chopped
4 spring onions, roughly chopped
For the curry
4 x 130g salmon fillets
A pinch salt
¼ tsp turmeric
400ml tin light coconut milk
1/2 tbsp tamarind paste
1 tsp ground coriander
1 tsp sugar
Pinch of crushed chillies
1 tsp cornflour
80g frozen peas
Handful of green beans, halved
Handful of spinach shredded
400g new potatoes, sliced and cooked
Pop your potatoes on the boil in salted water until almost cooked through (around 6-7 minutes).
Then begin the curry by making the paste. Add all the paste ingredients to the blender with 50ml water and blend until smooth.
Next spray a large pan with 1kal and, once hot, add the paste then cook on a medium heat for a few minutes.
Next add the coconut milk, tamarind, ground coriander, sugar and crushed chillies and stir well. Add a little more water if you need to to make the curry nice and saucy, mine didn’t need much. Pop the cornflour in a small cup or bowl, add a tiny splash of cold water to make a thick paste and add to the pan. Stir and simmer the sauce for 5 minutes. Add the peas, green beans and cooked potatoes to the sauce and simmer for another 5 minutes.
Next season the fish with salt and pepper and rub in the turmeric. Pop the fish into the sauce with the spinach. Cover and cook for 5-7 minutes until the salmon has cooked through. Finish with a twist of black pepper and squeeze in the juice of half a lime.