Duo of salmon and swordfish curry
By Lili18
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.
Step 6
Return the fish to the wok for 5 minutes maximum and serve with the fruit.
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