Salmon And Cashew Curry

Name: Salmon And Cashew Curry
Total time: 45 min
Yield: 4
Ingredients: 1 cup cashews; 4 cloves garlic; 1/4 cup ginger grated; 2 tablespoons fresh turmeric grated; 1 chilli bird’s-eye, chopped; 1 cup yoghurt natural Greek-style, thick, plus extra to serve; 1 teaspoon mustard powder; 2 teaspoons sea salt flakes; 1 tablespoon grapeseed oil; 2 1/2 cups coconut water; 12 curry leaves; 2 tablespoons fish sauce; 8 Thai eggplants aubergines+, halved; 800 grams skinless salmon fillets cut into pieces; cooked brown rice; kaffir lime leaves; toasted cashews

DONNA HAY

17Ingredients

45Minutes

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Ingredients

US|METRIC

4 SERVINGS

1 cup cashews

4 cloves garlic

1/4 cup ginger (grated)

2 Tbsp. fresh turmeric (grated)

1 chilli (bird’s-eye, chopped)

1 cup yoghurt (natural Greek-style, thick, plus extra to serve)

1 tsp. mustard powder

2 tsp. sea salt flakes

1 Tbsp. grapeseed oil

2 1/2 cups coconut water

12 curry leaves

2 Tbsp. fish sauce

8 Thai eggplants (aubergines+, halved)

800 grams skinless salmon fillets (cut into pieces)

cooked brown rice

kaffir lime leaves

toasted cashews

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Recipe Tags

Main Dishes
Asian
Curry

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Salmon And Cashew Curry

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