Salmon Cashew Curry
1 C (150g) cashews
4 cloves garlic
¼ C fresh ginger, grated
1 bird’s eye (or other hot) chilli, chopped
1 C unsweetened Greek yoghurt, plus extra to serve
1 t mustard powder
1 t turmeric powder
1 t salt
1 T oil
2½ C coconut milk
12 curry leaves (or 1 T curry powder)
2 T fish sauce
2 zucchinis, cut into large cubes
800g boneless salmon pieces
Cooked rice, coriander and roasted cashews to serve
- Place the cashews in a bowl, cover with boiling water and set aside for 20 minutes to soften. Drain and place in small food processor. Add the garlic, ginger, chilli, yoghurt, mustard powder, turmeric powder and salt, and process until smooth.
- Heat the oil in a large non-stick frying pan over low heat. Add the curry paste and cook, stirring, for 4–5 minutes. Increase heat to medium. Add the coconut milk, curry leaves (or powder), fish sauce and zucchini and stir to combine. Cook for 5 minutes or until just simmering.
- Add the salmon. Cook for 6-8 minutes or until just cooked through. Serve with rice, coriander leaves and cashews.
Recipe adapted from donnahay.com.au.