Coconut salmon curry recipe | Sainsbury`s Magazine

Ingredients

• 600g skin-on salmon side, cut into large pieces or strips
• 1⁄2 tsp chilli powder or paprika
• 1⁄2 tsp freshly ground black pepper
• 1⁄2 tsp salt
• juice of 1⁄2 lime
• 2 tbsp vegetable oil
• 1 small onion, finely chopped
• 5 garlic cloves, grated
• 3cm piece of ginger, grated
• 1⁄2 tsp fenugreek seeds
• 1 cinnamon stick
• 1 tbsp tamarind paste
• 1 sprig curry leaves
• 1 tsp chilli powder or paprika
• 1 tsp Sri Lankan roasted curry powder (see recipe on page 72)
• 1⁄4 tsp ground turmeric
• 1⁄4 tsp salt
• 200ml coconut milk
• 100ml coconut cream
• 2 green chillies
• zest and juice of 1 lime