Coconut and Lentil Wild Alaska Salmon Curry by Dale Pinnock
1 red onion, finely chopped
2 garlic cloves, finely chopped
1tbsp olive or coconut oil
1.5 tbsp of madras curry paste
125g red lentils
400ml can of coconut milk
300ml of vegetable stock (you may not need all of this)
1 large Alaska keta salmon fillet - diced
1 handful of baby spinach
Sauté the onion and garlic in the olive or coconut oil, with a pinch of salt, until the onion has softened. Add the curry paste and stir for around a minute, until the spices in the paste are becoming more aromatic.
Add the lentils, the coconut milk, and a little of the vegetable stock. Keep adding the stock little and often, in a similar way to cooking a risotto. When you notice the liquid reducing, add a little more, and so on.
Once the lentils are cooked (soft and starting to fall apart), add the salmon and keep simmering away until the salmon is cooked.
Add the baby spinach and keep on the heat for 1-2 minutes until wilted.