The finished recipe. Salmon and Spinach Coconut CurryIngredients 1 to 6. 140 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.). 80 g Onion. 200 g Chopped tomatoes, tinned. 80 ml Reduced-fat coconut milk, tinned (The reduced-fat tin. The full-fat one is more than double the calories for the same 80 ml.). 100 g Spinach. 1 tbsp (15 g) Indian curry pasteIngredients 7 to 10. 5 g Rapeseed oil. 2 cloves, about 6 g Garlic. A thumb, grated Fresh ginger. A handful, torn Fresh corianderStep 1. Fry the sliced onion in the oil over a medium heat for eight minutes until soft and starting to brown.Step 2. Add the curry paste, garlic and ginger and stir for a minute until it smells toasted.Step 3. Tip in the tomatoes, half fill the tin with water, and simmer for ten minutes until thickened.Step 4. Stir in the coconut milk, then add the salmon in large chunks. Cook gently for five minutes without stirring much, or the fish breaks up.Step 5. Fold the spinach through until it wilts, about a minute, and finish with the coriander.
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