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A dry curry is a curry without much gravy – and this one is a tasty blend of spices, potatoes and salmon
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
Prep Time: 10min | Cook Time: 20min
Add cubed potato to a microwave safe bowl, drizzle a bit of water on it and microwave for 5 minutes While potato is cooking in microwave, add olive oil to coat a pan and place over a medium flame Add the onion and saute for about 5 minutes, then add in the ginger and garlic and let saute for about 2 minutes Meanwhile, mix the paprika, garam masala, turmeric, coriander, chili powder, salt and pepper to a bowl Add salmon pieces to bowl with spices and toss to coat Then place salmon in the pan with the onions, garlic and ginger and cook 4 minutes To the bowl with the remaining spices, add tomato paste and coconut milk and toss cooked potatoes into it Returning back to the pan with the salmon, flip salmon pieces over and add in the spiced potatoes Cover and let salmon and potatoes cook for about 4 more minutes Serve over broccoli slaw with avocados and lemon/lime and cilantro Nutrition Calories324 Fat19.2g Sodium484mg Cholesterol41.6 Carbohydrates21g Fiber3.7g Protein19g Sugar5g Potatoes USA Disclaimer
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