quick salmon "leftovers" curry (Indian-inspired)
Friday nights are usually "hi let's throw together what's left in my fridge" kinda nights. Or "hi let's go out to eat or order take out because I'm so done with cooking" kind of nights.
But hey, leftovers are my FAVE because they basically just force you to be creative. And if you have leftover salmon (or if you have raw salmon that you want to cook super quick, or tofu, leftover chicken, etc. etc.), this recipe is FOR YOU.
Comforting, hearty, and super, super quick, make this instead of heading out for dinner. It's quicker than ordering take out as well. Especially since it looks like it's going to thunderstorm out here in Boston again...
Quick Salmon "Leftovers" Curry
serves 6 | paleo, seafood, gluten free | time: 25 minutes
Ingredients
2 oz wild salmon, cooked
1 medium brown onion, chopped
6 stalks Chinese celery (or normal celery if you don't have Chinese celery), chopped
4 carrots, chopped
4 cloves garlic, minced
1 Roma tomato, chopped
1 Thai or sky-reaching pepper (can omit or use a less spicy pepper if you want a less spicy curry), chopped
1 inch piece of ginger, minced
leftover fish gelatin + 1/3 cup water (or 1/3 cup chicken / vegetable stock)
1 tbsp coconut oil for the pan
1 tbsp garam masala
1 tbsp madras curry powder
1 tsp allspice powder
1 tsp cayenne powder
1 tsp cinnamon
1 tsp turmeric
1 tsp whole peppercorn
Salt, to taste
Directions
In a large pan, heat 1 tbsp of coconut oil. When it's hot, add the garlic, ginger, and pepper and fry on medium heat until golden brown.
Add the onion and lower the heat to high simmer, and cover the pan. Cook for about 5 minutes, or until translucent.
Meanwhile, put the carrots and 1/4 cup water in a microwave-safe bowl, cover, and microwave for 1 minute and 45 seconds. Take out and drain the water.
Put the salmon, carrots, Chinese celery, and tomato in the pan. Add a pinch of salt.
In a small bowl, mix together all the spices. Add to the pan.
Add either the fish gelatin (leftover from cooking the fish) and 1/3 cup water or simply 1/3 cup water/chicken stock/vegetable stock and another pinch of salt. Put the lid on and cook for another 10 minutes, or until the curry has thickened to your taste.
Remove from heat and serve! I ate it with steamed white sweet potato and sautéed Chinese broccoli, but you can also eat it with rice, naan, roti, or any other carb of your choice.
To make Chinese broccoli, heat up 1/2 tbsp coconut oil in a nonstick pan. Toss broccoli in there and cook on medium heat for about 5 minutes, or until tender. Add in coconut aminos and red pepper flakes and stir. Cook for another 2 minutes, remove from heat, and serve!
Recipe adapted from Slim Palate
