A gentle salmon curry with coconut milk, tomato, ginger, and spinach.
280 gFresh salmon
100 gSpinach
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8 gGarlic
10 gGinger
1.25 cupsCoconut Milk
220 gTomato Sauce
8 gCurry powder
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook Garlic and Ginger in Cooking oil until softened.
Stir in Curry powder and cook for 1 minute.
Pour in Coconut Milk and Tomato Sauce and bring to a steady simmer.
Simmer for 8 minutes until the flavors come together.
Add Fresh salmon with Spinach, Salt, and Black Pepper and cook just until the seafood is done.