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Salmon curry with chickpeas




2 tablespoons sunflower oil

400g salmon fillets, chopped into bite sized chunks

1 large onion, chopped

1 red chilli, chopped

2 cloves of garlic, minced

2 tablespoons of turmeric

A thumb sized piece of fresh ginger, grated

1 tablespoon honey to taste

Salt and freshly ground black pepper to taste

2 x 400g tins chopped tomatoes

2 tins chickpeas, drained and rinsed

Fresh coriander (cilantro) leaves chopped as garnish



•Heat the oil in a non-stick frying pan on medium high heat.

•When the oil is hot, place the onion, chili, garlic and ginger in the pan and let it cook for few minutes until the onion begins to soften and take a bit of color.

•Add the turmeric, cumin, honey and salt, let this cook for another 2 minutes. If the mix becomes to dry and starts to sticks, add a little water.

•Add chopped tomatoes, turn the heat down and allow to simmer gently, then add the fish. Let the fish poach in the sauce until it is cooked through. This should take about 5-8 minutes, avoid over stirring so the fish does not break up.

•When the fish is cooked, add the chickpeas and stir carefully.

•When the chickpeas are warmed through and the fish is cooked. If necessary, season with black pepper, add in the chopped coriander and you are ready to serve.


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