Salmon and Spinach Cream Curry
Ingredients (4 servings)
| Salmon (cut into large bite-size pieces) |
400 g/14oz |
|
【A】
Salt |
Pinch |
|
Black pepper |
Pinch |
|
Thyme (dried) |
Pinch |
| Flour |
As needed |
| Olive oil |
1 Tbsp |
| Onion(thinly sliced) |
200 g / 7 oz |
| Spinach (boiled and cooled in cold water, then cut into 4 cm-long pieces) |
300 g / 13 oz |
| Salt |
Pinch |
| Black pepper |
Pinch |
| Olive oil |
1 Tbsp |
| Hot water |
300 ml |
| S&B Golden Curry Mix 92 g |
1 pack |
| Milk |
500 ml |
Directions
- Boil the spinach keeping its fresh green color and cool it in cold water. Lightly squeeze the spinach to drain off excess water and cut into 4 cm-long pieces.
Slice the onions.
- Cut the salmon into bite-size pieces, season them with 【A】, and coat them with the flour.
- Heat the olive oil in a frying pan over medium heat and stir-fry the spinach to reduce excess fluid. Then, sprinkle salt and pepper on the spinach and take it out of the pan.
- Add the olive oil in a frying pan and sauté the onion and salmon.
When the surface of the salmon is lightly brown, add the hot water and cook for 5-6 minutes.
- Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until it is melted.
Turn on the heat again and simmer over medium heat while stirring until the sauce becomes thick.
Add the milk and stir well. When it comes to a boil, add the spinach and simmer for a short while.
* It is recommended to cut the salmon into large bite-size pieces as small pieces are likely to crumble.
