Duo of salmon and swordfish curry

By Lili18

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Ingredients

500 g of swordfish (about 2 slices)
500 g salmon (2 thick pieces)
3 apples
1 mango
1 onion
4 cloves of garlic
50 g of tomato concentrate
1 tbsp oil
10 g butter
1 tsp of coriander powder
3 tsp Indian curry
5 tsp fish stock diluted in 500 ml water
4 tsp coconut palm sugar diluted in 200 ml water
1 tsp of thyme leaves
1 tsp of cinnamon powder
Salt and pepper

Details

servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 30mins
Cost Expensive

Preparation

Step 1

Cut the swordfish and salmon into large chunks. Heat the oil in wok and add sear the fish, frying for 2 to 3 minutes maximum. Remove and set aside. Empty the wok of the remaining juice.

Step 2

Sauté the onion and garlic in the wok, fry 1 minute, stirring occasionally. Then add the tomato paste, coriander powder, Indian curry and mix. Pour in the fish stock gradually and stir. Sprinkle with thyme leaves and salt and pepper.

Step 3

Then add the coconut sugar, mix well and reduce for 10 minutes over medium heat, uncovered.

Step 4

Meanwhile, peel the apples and mangoes and cut into large cubes.

Step 5

Heat a pan with butter and add the fruit and cinnamon. Mix well and cook over low heat for about 10 minutes, covered. Stir occasionally to prevent sticking.