429A2556 Edit

Warming Regal Salmon Curry

4.9 Stars Based on 39 reviews
  • Serves 4
  • Preparation time 10 mins
  • Cooking time 30 mins
  • Difficulty Medium

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Curry paste:
  • 1 thumb size of (approx. 16g) ginger, fresh
  • 2 garlic cloves
  • 1-2 red chili, (more or less to your spice level!)
  • 1 thumb size turmeric, fresh, or 1 tsp ground turmeric
  • Handful of coriander, fresh or 1 1/2 tsp ground coriander
  • 2 tablespoons of oil
  • 2 tablespoons of tamari sauce

  • 4 Fresh Regal King Salmon Fillets
  • 1 onion, chopped finely
  • 1 tablespoon of oil
  • 1 can of chopped tomatoes
  • 1 can of coconut cream
  • 1/2 teaspoon of sea salt, (or to taste)
  • 2 tablespoons of coconut sugar, or brown sugar
  • 1 packet of baby spinach leaves


  1. Make the curry paste. Roughly chop ginger, garlic, chillies, turmeric and coriander. Add ingredients into a bullet blender or food processor, along with neutral oil and Tamari. Blend into a paste - add water if you need to help it go around.
  2. Heat a deep pan on medium with a generous tablespoon of oil. Add the chopped onion and fry for 3-4 minutes.
  3. Add in the curry paste. Fry for a further 2 minutes until fragrant.
  4. Add in tomatoes, coconut cream, coconut sugar and salt. Stir to combine.
  5. Bring to boil and let it simmer for 5 minutes on a low heat.
  6. In a separate pan, cook Regal salmon fillets - cooking time may vary depending on the size and temperature.
  7. Add baby spinach into the curry sauce. Cook until wilted down and the curry sauce has thickened (around another 8-15 minutes). Cook the basmati rice while waiting.
  8. Serve curry with basmati rice and garnish with fresh coriander and a slice of lime.

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