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Salmon & coconut turmeric curry in two small bowls

Toddler recipe: Salmon curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Serve this salmon and coconut curry to your little ones and get them into new tastes and textures. Ideal for weaning, it's suitable from eight months onwards

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal830
fat47g
saturates21g
carbs61g
sugars7g
fibre5g
protein39g
salt0.19g
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Ingredients

  • 4 salmon fillets
  • 2tsp vegetable oil
  • 1 onion, diced
  • 300g wholegrain basmati rice
  • 3 cloves of garlic, crushed and diced
  • 1 x 5cm piece of ginger, peeled and grated
  • 1tbsp turmeric
  • 1 pepper, cored and diced
  • 1 handful of mange tout
  • 1 x 440ml can of coconut milk
  • 150g fresh spinach, washed
  • 10g finely chopped coriander

Method

  • STEP 1

    Season and pan fry the salmon skin side up for 4 minutes in a tablespoon of vegetable oil. Leave it alone, then flip it and cook for another 2 minutes. Remove from the pan and set aside.

  • STEP 2

    Cook the rice per packet instructions. Fry the onion in the remaining vegetable oil for 3-4 minutes then add the garlic and ginger. Add the turmeric and a splash of water and mix well.

  • STEP 3

    Add in the diced pepper and mange tout, cook for a further minute then add the can of coconut milk. Mix well and it'll go this lovely golden colour. Simmer away for 7-8 minutes.

  • STEP 4

    Add in the spinach and cook for 2 minutes so the spinach wilts. Then place the salmon back in and cook for 2 more minutes. Serve with the rice topped with coriander.

Goes well with

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