November 24, 2021
Main
2-4
5 minutes
15 minutes
Tweed Real Food
Heat large frying pan over high heat. Seal-fry the salmon for 2 mins or until golden brown. Transfer to a bowl.
Stir-fry the onion for 2 mins and add the Durban curry Rub, stir-fry for 1 min or until aromatic. Add the coconut milk and bring to a simmer.
Return the salmon to the wok or pan with the tomatoes and cook for 2 mins or until heated through, remove from heat.
Stir in the lemon juice juice and brown sugar. Season with salt, pepper and fresh oregano to taste.
Serve immediately with rice.
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