This was inspired by Nigella’s delicious pumpkin yellow curry which is both quick and delicious. My variation uses butternut squash, simply because I had that in the fridge at the time, and I omitted the prawns as I felt there was enough going on with the salmon and squash. I also add crème fraiche to mine as it makes it really creamy, plus it damps down the heat a little if you need it milder. I’ve used dried lemongrass in this as that’s all I had in the cupboard, but I reckon an inch (or 4cm) of a lemongrass stalk would be better if you have it. Actually, if I say so myself, I actually prefer this to the Domestic Goddess’ version. Sorry Nige !
This is a medium spiced curry but vary the spices for extra or less kick.
2 Large salmon fillets cut into fairly big chunks (around 1kg)
Half Butternut Squash cut into chunks (500g)
Tin coconut milk
Small tub crème fraiche
2 tbs soft brown sugar
2 tbs of Benedicts fish stock (in 600ml of boiling water)
Handful of long green beans (fresh or frozen will do)
Chopped Fresh Corriander
½ tsp Garram Masala
½ tsp Ground Cumin
½ tsp Ground Corriander
½ tsp hot chilli powder
½ tsp turmeric
½ tsp black onion seeds
2 tsp of dried Kaffir Lime leaves (stalked and chopped)
¼ tsp dried lemongrass flakes (or chop 4cm of a stalk if prefer)
1 cardomon pod cracked
Put all the spices to a Large saucepan pour in the creamy top of the coconut milk and gently heat for 1-2 minutes. Add the rest of the coconut milk and stock and slowly bring to the boil. Add the squash and simmer for around 10-15 mins until the squash is tender. Stir in the crème fraiche, sugar and add the green beans (if using) and then the salmon chunks. Cook for a further 4-5 mins or until salmon cooked. (tip: fish carries on cooking in heat of sauce afterwards so don’t overcook it). And finally throw in some chopped corriander and serve immediately.
That’s it ! Easy Peasy.
Serve with Naan bread and prawn and saffron rice (see recipe).
Please comment if you like any of my recipes or let me know if you feel it needed improving in anyway.