Toddler recipe: Salmon curry
Serve this salmon and coconut curry to your little ones and get them into new tastes and textures. Ideal for weaning, it's suitable from eight months onwards
- Serves: 4 persons
- 4salmon fillets
- 2tsp vegetable oil
- 1onion, diced
- 300g wholegrain basmati rice
- 3cloves of garlic, crushed and diced
- 1x 5cm piece of ginger, peeled and grated
- 1tbsp turmeric
- 1pepper, cored and diced
- 1handful of mange tout
- 1x 440ml can of coconut milk
- 150g fresh spinach, washed
- 10g finely chopped coriander
Step 1Season and pan fry the salmon skin side up for 4 minutes in a tablespoon of vegetable oil. Leave it alone, then flip it and cook for another 2 minutes. Remove from the pan and set aside.
Step 2Cook the rice per packet instructions. Fry the onion in the remaining vegetable oil for 3-4 minutes then add the garlic and ginger. Add the turmeric and a splash of water and mix well.
Step 3Add in the diced pepper and mange tout, cook for a further minute then add the can of coconut milk. Mix well and it'll go this lovely golden colour. Simmer away for 7-8 minutes.
Step 4Add in the spinach and cook for 2 minutes so the spinach wilts. Then place the salmon back in and cook for 2 more minutes. Serve with the rice topped with coriander.