Fast and Easy Indian-Spiced Salmon Curry

Ingredients

• Serves 4 to 6
• 3 tablespoons Canola oil (or any flavorless oil)
• 1 cinnamon stick
• 1/2 teaspoon whole peppercorns
• 2 cloves
• 1 large onion, finely diced
• 1/2 teaspoon brown sugar
• 250 g (about 1 ½ cups) cherry tomatoes, halved
• 4 cm (1 inch) fresh ginger, peeled and finely grated or 1 tablespoon of ginger purée
• 4 cloves of garlic, finely diced
• 1 fresh green chilli (jalapeno) pepper, finely chopped
• 1 teaspoon garam masala
• 1 ½ teaspoons ground cumin
• 2 teaspoon ground coriander
• ½ teaspoon turmeric
• 1 teaspoon smoked, hot paprika
• 1 teaspoon salt
• 150 g (about 3 handfuls) fresh spinach, rinsed
• 400 mls (1 can) coconut milk
• 1 kg (about 2 lbs) fresh salmon, cut into 2-inch (5 cm) cubes
• Juice of 1 lime
• Freshly ground pepper

Instructions

1. Heat the oil into a large, lidded skillet over medium-low heat. When hot, add the cinnamon stick, peppercorns and cloves and cook, stirring, for 1 to 2 minutes or until you begin to smell their aromas.
2. Add the onion and brown sugar and cook, stirring occasionally for about 10 minutes or until the onion begins to lightly caramelize. Stir in the cherry tomatoes and continue cooking until the tomatoes begin to soften and fall apart, about 5 minutes.
3. Add the ginger, garlic and green chili, then the garam masala, cumin, coriander, turmeric, paprika and salt. Continue cooking, stirring constantly so the spices do not stick and burn. Keep cooking for 5 to 8 minutes or until mixture becomes fragrant and thick.
4. Pour in the coconut milk and stir to combine with the other ingredients. Turn the heat down, add the spinach, place the lid on the pot and cook until the spinach has just wilted. (At this point you can stop and continue in a couple of hours or refrigerate until the next day.)
5. To finish the curry, add the salmon to the pot, turn the pieces in the sauce and simmer for 3 to 5 minutes.(If you feel you need a little more liquid, add water to loosen things up). Remove the pot from the heat, replace the lid and leave for 5 minutes to allow the salmon to finish cooking with the residual heat.
6. Season with salt and freshly ground pepper to taste and give the whole dish a squeeze of lime juice. Serve with steamed basmati rice