I don’t usually cook curry simply because I hate sautee-ing the ingredients and getting oil all over my kitchen. Also, I am too lazy busy to be chopping and cutting and grinding the ingredients to make the paste. However, since I am trying to find new ways to cook the leftover salmon I still have, I might as well use it to cook curry.
So, instead of chopping, cutting, grinding and blending my own curry paste, I took the easy way out. Packaged curry paste. Simple, easy and comes with instructions too!
1000 Sayang Curry Paste for Seafood
This is what I use to cook the salmon curry. It is quite easy to use. Here’s how:
Salmon Curry With Ladies Fingers (okra)
Salmon curry
Ingredients
350ml water
4 – 5 okra
Betweer 500gm – 1kg fish
80ml sugar-free soya milk / coconut milk / low-fat milk
2 tomatoes, quartered
3 onions, peeled and quartered
1 packet curry paste
Instructions
1. Put the water in a pot and let it boil.
2. Add the curry paste. Stir.
3. Add the tomatoes and onions.
4. Add the fish and the okra.
5. Let it simmer for about 20 minutes.
6. Add the coconut milk. Stir and let it simmer for a few more minutes. Ready to serve!
Salmon curry
See? Simple, easy and fuss free. Delicious too. It’s not very spicy though, so if you want something really, really spicy, you will need to add your own chillies. It is good enough for me since my toddler loves this curry!
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Nice recipe! I only have one salmon recipe – will try this out especially as it’s not spicy…my toddler is such a Chinaman although he loves dhall curry
KittyCat: I can understand about the discerning tastebuds of toddlers..my son is also quite choosy when it comes to food!