Salmon & Coconut Milk Curry

1. Heat the oil in a pan over a medium heat, then add the onions and fry until brown. Add Shemin’s Seafood Curry Paste, and a splash of water. Simmer for 1 minute.
2. Add the coconut milk and bring to a simmer. Simmer on a low heat for 10 minutes until thickened slightly, stirring occasionally. Then add the spinach and the juiced lemon or lime. Cook the spinach until it is wilted.
3. Season to taste and then add in the salmon. Once added turn off the heat and let the curry rest for 10 minutes to allow the salmon to cook in the masala sauce. Before serving, scatter fresh coriander.
4. Serve with the steamed basmati rice and Shemin’s Indian Breads.

Tips:

• You can make this with our Indian Curry Paste as well, but the magic really happens when using our Seafood Curry Paste!