Salmon & Prawn Curry
Salmon is rich in the essential fatty acid, omega 3. These all important good fats help maintain healthy cholesterol levels and lower the risk of heart disease by protecting the blood vessels from inflammatory damage.
In fact omega 3's are powerful anti-inflammatories and can help with conditions such as arthritis, asthma and eczema.
They are also vital for brain and nervous system health, where they are vital in myelin sheath maintenance. Research has shown they are incredibly beneficial for mental health and neurological system issues such as depression, improving memory and stabilising mood.
1 red onion
4 cloves of garlic
1/2 fresh red chilli (optional)
2cm piece of ginger
1-2 tsp nigella seeds
1tsp my spice mix
200ml light coconut milk
1 400g can of tomatoes
3 peppers
2 salmon fillets
3 -4 large handfuls of baby spinach
Fresh or frozen prawns (defrosted)
Chopped fresh coriander
Method
Gently heat a little olive oil or coconut oil in a wok or sauté pan, add onion and cook gently for a few minutes
Add garlic, chilli (if using), ginger, nigella seeds and spice mix and cook for about 5 mins to soften onions. Add peppers.
Pour in coconut milk and tomatoes, cook for a further 5 minutes or so.
Remove skin from salmon fillets and cut in to chunks, add to the pan and continue to cook for 10 mins or so, staring gently from time to time.
Add prawns and spinach, gently pushing prawns into sauce so they are covered. Cook for a few minutes until prawns are cooked through and spinach has wilted.
I like to serve this with some basmati rice, steamed broccoli and if I’m feeling generous I will also make some home made naan bread which is surprisingly easy, if a little time consuming.