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Photo of Salmon, tamarind and tomato curry by WW

Salmon, tamarind and tomato curry

5
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate

Ingredients

Olive oil

2 tsp

Red onion

1 medium, thinly sliced

Fresh ginger

1 tbs, grated

Garlic

2 clove(s), crushed

Curry powder

2 tsp

Pulp, tamarind

1 tbs

Tomato(es)

400 g, vine-ripened variety, cut into thin wedges

Vegetable stock

1 cup(s), (250ml salt-reduced variety)

Skinless salmon

500 g, cut into 2cm pieces

Green string beans

150 g, trimmed, cut into 3cm pieces

Button squash

150 g, yellow variety, quatered

Zucchini

1 medium, trimmed, halved lengthways, thinly sliced

Fresh coriander

⅓ cup(s), to serve

Cooked brown rice

2 cup(s), (340g)

Lime(s)

1 medium, cut into wedges

Instructions

  1. Heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add ginger, garlic and curry powder and cook, stirring, for 1 minute or until fragrant.
  2. Add tamarind pulp and tomatoes and cook, stirring, for 2 minutes. Add stock and bring to the boil. Reduce heat to low and simmer, uncovered, for 6–7 minutes or until thickened slightly.
  3. Add salmon, beans, squash and zucchini and simmer, uncovered, for 3–4 minutes or until salmon is just cooked through and vegetables are tender. Sprinkle curry with coriander and serve with rice and lime wedges.

Notes

You can use 2 tablespoons lime juice instead of tamarind.

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