Salmon and Shrimp Curry

Lent is over I know...but I decided to keep doing Meatless Fridays. “Meatless” for me means no beef, pork, poultry, and full-fat dairy products. Seafood is acceptable.  About 3 months ago, my family started going meatless two to three times a week. I can say that  this somehow helps Ryan and I not to gain more weight and in keeping our cholesterol low. I want to keep doing it for the health benefits that my family could get, and I want to devote a day on my blog for it. I know many bloggers are doing Meatless Mondays in support of the Meatless Monday Campaign...I guess it doesn't really matter what day you want to go meatless. No matter what day it is, it will still make a difference to you and the planet. :)

Today, I'm going to share with you my Salmon and Shrimp Curry. It's one dish that I cook often because Ryan and I love it so much. Curry is derived from the Tamil word kari, which means sauce. It has been a generic word used to describe a variety of spiced dishes. 

In the Philippines, a typical curry would usually be pork or chicken cooked with potatoes, bay leaf, and sometimes carrots to complement. I grew up with my mother always cooking chicken curry using curry powder. After Ryan's series of trips to Japan when he was still with NESIC Phils., I was introduced to Japanese curry, the curry sauce of which is most commonly made from instant curry roux which is available in block form and was first introduced by S&B Foods. He used to bring home boxes of S&B Foods' Golden Curry Sauce Mix from Japan, and he would cook curry rice or beef curry for me. Since then, Golden Curry Sauce Mix has been part of my pantry, and I've tried it with almost everything...from pork, chicken and beef to vegetables and seafood! But we love it best with salmon and shrimps! 

Here's the very simple recipe...which is oh SOOO YUMMY!

*I'm sharing this on Fat Camp Friday, Friday Potluck@EKat's Kitchen and  Feed Me Friday.

Prep Time: 15 mins               Cook Time: ~25 mins                Servings: 4-6                    

Ingredients:

• 1 lb. salmon fillet, cut into 1x2” rectangle pieces
• 12 pcs. shrimp, peeled and deveined
• 5 cloves garlic, minced
• 1 medium sized yellow onion, quartered
• 1 thumb-sized ginger, julienned
• 1 green bell pepper, cut into triangles ( I used ½ green and ½ orange bell pepper to add more color)
• 2 pcs. carrots cut into ½ “ thick
• 3 celery stalks, cut into 1 ½” long
• 2 cubes Golden Curry Sauce Mix
• 1 Tbsp fish sauce
• 1 can coconut cream (14 oz.)
• 3 Tbsp light olive oil
• salt and pepper to taste

Procedure:

1. In a skillet over medium heat, fry salmon pieces in olive oil until light brown. Remove from skillet and set aside.

2. In the same skillet, sauté shrimps just until they turned pink. Remove from skillet and set aside.

3. Sauté garlic and ginger in the same skillet until light brown.

4. Add onion and curry cubes. Sauté until curry cubes are melted. Mix well.

5. Pour in fish sauce and coconut milk. Mix well. Season with salt and pepper to suit your taste. Lower heat to medium low. Cover and simmer for 3 minutes.

6. Add celery, bell peppers and carrots. Simmer for 5 minutes or until vegetables are almost cooked.

7. Add cooked salmon and shrimps. Gently cover with sauce. Cover and simmer for another 3 minutes.

8. Remove from heat. Serve with hot rice!

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