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Potato and Salmon Dry Curry

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Print Recipe
Potato Type: Russet
Prep Method: Pan FriedMicrowave

Dish

Main Dish

Prep Time

10 Mins

Cook Time

20 Mins

Serving

Serves 4-6

Ingredients

  • 1 onion chopped
  • 4 cloves garlic chopped
  • 2 teaspoons fresh grated ginger
  • 1 large russet potato cubed
  • 2 teaspoons paprika
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lb salmon cut into 6 or so pieces
  • 1 6 oz can tomato paste
  • 1/2 cup coconut milk
  • Olive oil

Preparation

  1. Add cubed potato to a microwave safe bowl, drizzle a bit of water on it and microwave for 5 minutes
  2. While potato is cooking in microwave, add olive oil to coat a pan and place over a medium flame
  3. Add the onion and saute for about 5 minutes, then add in the ginger and garlic and let saute for about 2 minutes
  4. Meanwhile, mix the paprika, garam masala, turmeric, coriander, chili powder, salt and pepper to a bowl
  5. Add salmon pieces to bowl with spices and toss to coat
  6. Then place salmon in the pan with the onions, garlic and ginger and cook 4 minutes
  7. To the bowl with the remaining spices, add tomato paste and coconut milk and toss cooked potatoes into it
  8. Returning back to the pan with the salmon, flip salmon pieces over and add in the spiced potatoes
  9. Cover and let salmon and potatoes cook for about 4 more minutes
  10. Serve over broccoli slaw with avocados and lemon/lime and cilantro

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Nutrition Facts Per Serving

Calories

324

Fat

19.2g

Sodium

484mg

Cholesterol

41.6g

Carbohydrates

21g

Fiber

3.7g

Protein

19g

Sugar

5g

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