Simple Way to Make Quick Salmon, cashew and citrus curry

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, salmon, cashew and citrus curry. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Salmon, cashew and citrus curry is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Salmon, cashew and citrus curry is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook salmon, cashew and citrus curry using 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Salmon, cashew and citrus curry:

1. Prepare Half an aubergine
2. Get 2 medium sized green peppers
3. Prepare 2 handful mange tout
4. Prepare 1 handful green beans
5. Prepare 1 large onion
6. Take 3/4 cloves garlic
7. Make ready 2 bay leaves
8. Prepare 2 green chillis
9. Make ready 1.5 lemons juiced
10. Prepare 1 lemon zest
11. Make ready 1.5 handfuls coriander
12. Prepare 1 tablespoon fresh ginger
13. Get 2 tsp turmeric
14. Prepare 2/3 tsp curry powder
15. Make ready 400 ml coconut milk
16. Get 1 vegetable stock cube
17. Get Salt and pepper to taste
18. Make ready Peanut oil for frying
19. Prepare 1-2 fillets of salmon (depending on how many you’re feeding)
20. Make ready 100 g (ish) unsalted cashews

Steps to make Salmon, cashew and citrus curry:

1. Start by preparing your veg. - - Dice the onion as small as you can (You want to be almost poaching it in the oil when it comes to cook). - - Dice the aubergine into 1cm cubes. - - Mince your garlic (again, as thin as you can). - - Grate your ginger. - - Roughly chop the peppers, mange tout, green beans, and herbs. - - Then zest your lemons and squeeze the juice into a glass or something.
2. Start by frying the onions and garlic in the oil. You want to use enough so that the onions are almost poaching. This will make them nice and glassy. - - After a few mins, when the onions look almost see through, add the curry powder, turmeric and lemon zest. - - When all this is mixed in, you can go ahead and add the aubergine.
3. After about 3/4 mins, you can add the mange tout, peppers, chillis, bay leaves and ginger. Mix everything together again to make sure all the veg are covered with spices. - - Mash up your stock cube and add it to the mix. Then add a little water and cover with a pan lid for another few mins.
4. Now add the lemon juice, coconut milk, and about half a cup of water.
5. Slice the salmon into thin squares or strips (depending on the cut of your fillet). No real rules here but keep them thin. - - Now pop these in the pot and cover, along with the cashews and green beans. - - Turn down the heat and leave to poach for about 5 mins.
6. The salmon should be cooked by now (depending on how thin you sliced it)! - - If the salmon and beans aren’t ready, just leave the top on the pot until they are. There should be plenty enough moisture in the broth to keep everything cooking if you need to. If not, just add a little more water and cover.
7. When everything’s nearly ready, deep fry the last clove of garlic in a separate pan on high heat. - - Serve the curry with a side of rice or naan (we normally have both) and sprinkle a little of the fried garlic over the top just as you serve. - - Enjoy!
8. REMEMBER to clean your surface areas thoroughly after handling salmon.

So that’s going to wrap this up for this exceptional food salmon, cashew and citrus curry recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!