Duo of salmon and swordfish curry
- 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
Level of difficulty Easy
Preparation time 20mins
Cooking time 30mins
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.
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.
Then add the coconut sugar, mix well and reduce for 10 minutes over medium heat, uncovered.
Meanwhile, peel the apples and mangoes and cut into large cubes.
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.
Return the fish to the wok for 5 minutes maximum and serve with the fruit.