Red Salmon Curry and Goji Berries Recipe Asian Style
Discover flavourful Goji Berries Recipes Asian style with this Red Salmon Curry! A perfect blend of tender salmon, aromatic spices, and sweet goji berries.
Ingredients
- 4 salmon fillets small (120g/4oz each), chunks
- 200 g bulgur wheat uncooked
- 200 g tomato puree
- 25 g Goji berries
- 1 tbsp olive oil
- 1 tsp cumin seeds
- ½ tsp coriander seeds
- 1 tbsp ginger root grated
- 1 tsp mustard seeds
- 1 tsp turmeric ground
- 1 garlic clove
- 200 ml water
- 5 g coriander fresh
Instructions
- Cook the bulgur wheat. First, we start with the simplest thing 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, 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
Recipe Notes:
- Pan.Use a medium pan with a glass lid to help pop the spices. If you don’t have a lid, use a pestle and mortar to crush the seeds manually.
- Seeds vs. Ground Spices. Swapping the seeds for any ground spices changes the taste.