Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Salmon Curry Soup
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- #72777
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 stick butter
2 tablespoons flour
1 tablespoon corn meal
1/2 pound salmon, preferably boned
4 cups water
4 cups yogurt
2 teaspoons salt
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon cardamom seeds
1 teaspoon fenugreek seeds
2 teaspoons turmeric
4 tablespoons parsley, finely chopped
1 clove garlic, finely chopped
directions
Cut the salmon into bite-size pieces. Grind the seeds together to powder.
Melt the butter in a tall, heavy pan over low heat. Mix the flour into the butter, stirring constantly, until completely absorbed (about 2 minutes).
Add the corn meal and mix well. Pour the water into the butter slowly, stirring constantly.
Pour the yogurt into the butter slowly, stirring constantly. Add the salmon, salt, garlic, and spice mix. Simmer uncovered over medium heat for ten minutes, stirring every minute or two.
Add the chopped parsley and simmer for another five minutes. The salmon will be flaky and tender when done. Serve hot or warm.
added by
TexasTracyBaker
nutrition data
Nutritional data has not been calculated yet.
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