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
Prep:10 mins
Serves 4
4 salmon fillets2tsp vegetable oil1 onion, diced300g wholegrain basmati rice3 cloves of garlic, crushed and diced1 x 5cm piece of ginger, peeled and grated1tbsp turmeric1 pepper, cored and diced1 handful of mange tout1 x 440ml can of coconut milk150g fresh spinach, washed10g finely chopped coriander
STEP 1Season 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 2Cook 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 3Add 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 4Add 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.
