Salmon with Coconut Curry Sauce & Mashed Sweet Potato
Serves 8
Ingredients
8 salmon fillets
2 tins coconut milk
2 tbsp curry powder
2 tsp turmeric
2 tsp ground cumin
2 red onions
1 red chilli
2 large handfuls coriander
4cm ginger
4 garlic cloves
8 sweet potatoes
25g butter
4 tbsp milk
Salt & Pepper
Method
Boil a large pot of water with a bit of salt in it for the sweet potatoes. While it’s heating up, slice onion, dice garlic, chilli, and half the coriander and grate the ginger. Place all into a pan with a drizzle of oil and cook on a low heat until onion softens. Sprinkle the spices and curry powder on top and keep cooking on the low heat for a couple of mins. Pour in the coconut milk and leave to simmer. Dice the sweet potato and once the pot of water had boiled, add all in and leave to boil for about 15-20 mins. At this point add the salmon to the curry, turn up the heat to medium hot and leave to cook. Once the sweet potato is very soft drain and put back in the pot. Add the butter and milk and mash. Put a lid on to keep warm. The salmon should be cooked by now but depending on the size of your pieces it may need a bit longer. If it’s taking too long then feel free to move the pan to a hot oven for 2-5 mins to finish it off. Spoon the mash onto a large serving platter, place the salmon on top then pour over the curry around the salmon pieces. The curry should have reduced so it won’t be huge amounts of liquid. Roughly chop up the remaining coriander and sprinkle on top.