Steps to Prepare Award-winning Salmon, cashew and citrus curry

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, salmon, cashew and citrus curry. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Salmon, cashew and citrus curry is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Salmon, cashew and citrus curry is something which I’ve loved my whole life. They are nice and they look wonderful.

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

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

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

Instructions 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 am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!