The Red Salmon Curry recipe is a very particular meal combining salmon and sweet dried fruits together with spices used in Middle Eastern cuisines. If you don’t like goji berries just substitute with dried apricots, cranberries, or mango.
Prep: 15 mins Total: 25 mins Yields: 4
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Why you’ll like it
- Bursting with flavors: The combination of aromatic spices, tangy tomato puree, and the unique addition of goji berries create a curry that is bursting with flavors. Each bite is a delightful explosion of taste.
- Healthy and nutritious: Salmon is rich in omega-3 fatty acids, which are beneficial for heart health and brain function. Goji berries are packed with antioxidants and vitamins, adding an extra nutritional boost to this dish.
- Easy to make: With simple instructions and readily available ingredients, this recipe is easy to follow and perfect for both novice and experienced cooks.
- Versatile: This curry can be enjoyed on its own or paired with your favorite side dishes. It can be served with bulgur wheat, rice, or naan bread, allowing you to customize the meal to your liking.
- Impressive presentation: The vibrant colors of the salmon, goji berries, and fresh coriander make this dish visually appealing. It’s sure to impress your guests at any dinner party or gathering.
Salmon Curry with Goji Berries Recipe
What is this Salmon Curry?
Red Salmon Curry with Goji Berries is a delightful twist on the classic curry recipe. While traditional curries often feature chicken or beef, this recipe takes a seafood approach by using succulent salmon fillets. The addition of goji berries adds a touch of sweetness and a burst of vibrant colour to the dish. The aromatic blend of cumin, coriander, and mustard seeds, along with ginger and turmeric, creates a fragrant and flavorful curry sauce. Served with bulgur wheat, this dish offers a wholesome and satisfying meal that will leave you craving for more.
This recipe is very fast to prepare. It takes only half an hour to serve on the table. I love to eat this recipe on rotation on Thursday evenings before the weekend starts.
Ingredients
- Salmon – 4 salmon fillets, small (120g/4oz each), chunks
- Bulgur wheat – 200 g bulgur wheat, uncooked
- Tomato puree – 200 g tomato puree
- Goji berries – 25 g goji berries
- Olive oil – 1 tablespoon olive oil
- Cumin seeds -1 teaspoon cumin seeds
- Coriander seeds – 0.5 tsp coriander seeds
- Ginger root – 1 tablespoon ginger root, grated
- Mustard seeds – 1 tsp mustard seeds
- Ground turmeric – 1 tsp turmeric, ground
- Garlic – 1 garlic, clove
- Water – 200 ml water
- Fresh coriander – 5 grams coriander, fresh
How to make the Red Salmon Curry with Goji Berries
- Cook the bulgur wheat. First, we start with the simplest thing but which takes the most time, the bulgur wheat or rice if you prefer.
- Cook the curry. In a medium pan, pour the olive oil and fry the cumin, coriander, and mustard seed over high heat waiting until they start popping. Immediately allow cooling. After a few minutes, turn on the burner again, and add the crushed garlic, ginger, and turmeric to the pan for a few seconds stirring. Proceed to add the goji berries, and tomato puree stirring well. Add the boiling water and simmer for a minute.
- Cook the salmon with the curry. Lastly, add the salmon fillets leaving them for a further 5 minutes or until the salmon is cooked.
- Serve. This dish is best served immediately with a side of rocket leaves and bulgar wheat adding some fresh coriander to garnish. On serving, I like to add a sprinkle of cilantro or coriander and some people would also squeeze a lemon.
Tips
- Pan. I usually cook this recipe using a medium pan with a glass lid. The lid is very important cause at the start of the recipe you need to pop all the seeds. Otherwise, you have to use a pestle and mortar to crush all the seeds manually.
- Seeds vs. Ground Spices. Definitely, I do not recommend swapping the seeds for any ground spices cause it definitely changes the taste.
Variations
- Swap the bulgur wheat. Swap the bulgur wheat with rice.
- Add green veggies. Here we serve this curried salmon with bulgur wheat and rocket leaves. However, it can be great with snap peas, broccoli, asparagus, and any other green vegetables. Like all curries, bulgur wheat and rice are a great choice with this dish.
- Swap the Goji berries. If you don’t have goji berries you can swap them for cranberries, apricots or even sultanas.
How to serve the Salmon Red Curry with Goji Berries
- This Red Salmon Curry with Goji Berries is best served immediately with a side of rocket leaves and bulgur wheat. The rocket leaves add a peppery freshness to balance the flavors of the curry, while the bulgur wheat provides a hearty and nutritious base.
- Garnish the dish with fresh coriander for an extra burst of flavor. If desired, you can also squeeze a lemon over the curry to add a tangy twist.
- Enjoy this delicious and healthy meal with family and friends, and savor the unique flavors of this delightful curry.
Storage Instructions
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. When reheating, gently warm the curry on the stovetop over low heat to prevent the salmon from becoming overcooked. It's best to consume the leftovers within a day or two to ensure optimal freshness and taste.
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Red Salmon Curry with Goji Berries
Looking for a delicious and exotic dish to spice up your dinner routine? Look no further than this mouthwatering Red Salmon Curry with Goji Berries recipe! Bursting with flavors and packed with healthy ingredients, this dish is sure to impress your taste buds. The combination of tender salmon chunks, aromatic spices, and the unique addition of goji berries creates a curry like no other. Get ready to embark on a culinary adventure with this easy-to-follow recipe!
Ingredients
- 4 salmon fillets small (120g/4oz each), chunks
- 200 g bulgur wheat uncooked
- 200 g tomato puree
- 25 g Goji berries
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon coriander seeds
- 1 tablespoon ginger root grated
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric ground
- 1 garlic clove
- 200 ml water
- 5 g coriander fresh
Instructions
- Cook the bulgur wheat. First, we start with the simplest thing but which takes the most time, the bulgur wheat or rice if you prefer.
- Cook the curry. In a medium pan, pour the olive oil and fry the cumin, coriander, and mustard seed over high heat waiting until they start popping. Immediately allow cooling. After a few minutes, turn on the burner again, and add the crushed garlic, ginger, and turmeric to the pan for a few seconds stirring. Proceed to add the goji berries, and tomato puree stirring well. Add the boiling water and simmer for a minute.
- Cook the salmon with the curry. Lastly, add the salmon fillets leaving them for a further 5 minutes or until the salmon is cooked.
- Serve. This dish is best served immediately with a side of rocket leaves and bulgar wheat adding some fresh coriander to garnish. On serving, I like to add a sprinkle of cilantro or coriander and some people would also squeeze a lemon.
- Cook the bulgur wheat. First, we start with the simplest thing but which takes the most time, the bulgur wheat or rice if you prefer.
- Cook the curry. In a medium pan, pour the olive oil and fry the cumin, coriander, and mustard seed over high heat waiting until they start popping. Immediately allow cooling. After a few minutes, turn on the burner again, and add the crushed garlic, ginger, and turmeric to the pan for a few seconds stirring. Proceed to add the goji berries, and tomato puree stirring well. Add the boiling water and simmer for a minute.
- Cook the salmon with the curry. Lastly, add the salmon fillets leaving them for a further 5 minutes or until the salmon is cooked.
- Serve. This dish is best served immediately with a side of rocket leaves and bulgar wheat adding some fresh coriander to garnish. On serving, I like to add a sprinkle of cilantro or coriander and some people would also squeeze a lemon.
Notes
- Pan. I usually cook this recipe using a medium pan with a glass lid. The lid is very important cause at the start of the recipe you need to pop all the seeds. Otherwise, you have to use a pestle and mortar to crush all the seeds manually.
- Seeds vs. Ground Spices. Definitely, I do not recommend swapping the seeds for any ground spices cause it definitely changes the taste.