Salmon curry in a hurry

By ShannonB

Ingredients

• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground ginger
• 1 tsp korma curry powder
• 400g can chopped tomatoes
• 300 ml vegetable stock
• 4 skinless salmon fillets, cut into chunks
• 500 g frozen broccoli florets, peas or soya beans
• Small handful of finely chopped fresh coriander

Preparation

Step 1

Spray a large non-stick frying pan with Frylight and place over a high heat. Add the onions and garlic and stir-fry for 1-2 minutes, then add the ginger and curry powder and stir-fry for 1 minute. Stir in the tomatoes and stock, bring to the boil and cook over a medium heat for 6-8 minutes.

Season the salmon pieces and add to the pan along with the vegetables. Cook for 5 minutes or until the fish is cooked through.

Remove from the heat, check the seasoning, scatter over the coriander and serve with boiled basmati rice.