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.