Low FODMAP Salmon Curry

A low FODMAP salmon curry doesn’t sound right, or does it? Anything is possible if we want it badly enough.

This is the true joy of cooking, the challenges, and the eventual successes.

FODMAP is an acronym, derived from “Fermentable
Oligo-, Di-, Mono-saccharides And Polyols”. They are short chain carbohydrates
that are poorly absorbed in the small intestine.

Any salmon
will work for this recipe, wild or farmed, although farmed Atlantic is
especially best. Because of the milder flavour of Atlantic salmon it will absorb
the sauce quite easily, while its higher fat content works well for a longer
simmer.

This salmon curry is healthy, low FODMAP, and gluten-free. Go ahead and enjoy this tangy fish curry that is made without chilies, fresh garlic, and onions. I promise, you will love it.

Low-FODMAP Salmon Curry

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 4

Ingredients:

4 fillets
salmon (500 grams total)

Salt and
pepper to taste

½ cup
garlic infused oil

1
thumb-sized piece of fresh ginger, grated

1
thumb-sized piece of Turmeric, grated

1 teaspoon
Garam Masala

1 teaspoon
ground cumin

½ teaspoon
ground coriander

1 teaspoon
ground black pepper

1 small
Kyknos tin tomato paste (62 ml)

2 large
tomatoes, finely diced

2 large
potatoes, quartered

1 small
eggplant, cut into 8 discs

2 cups
water

½ cup Greek
yogurt

1 teaspoon
white vinegar (if needed)

¼ cup
finely chopped stalks of green onions, for garnishing

Method:

Sprinkle some of the salt and pepper on the salmon and set aside.

Heat the
garlic-infused olive oil and add all the dry spices, Garam Masala, cumin,
coriander and black pepper, at once, roast for 15 seconds.

Immediately add the tomato paste and fry for 1 minute, add the diced tomatoes, grated turmeric and ginger and continue to stir and fry for another 3 minutes until it is a thick liquid-y paste.

Toss in the
potatoes and stir to coat well.

Pour in the water and vinegar, keep stirring until the sauce is a smooth broth. Cover and let it cook for 3-5 minutes.

Place the eggplant discs into the sauce, cover and continue cooking for 12 minutes until the they are halfway done.

Gently place
the salmon into the simmering curry, spoon the sauce over the fillets to
submerge them. Cover and let it simmer for 12 minutes.

Remove from
the heat. Remove the cooked salmon and set aside.

Stir the yogurt into the curry, stir gently, but mix it well until it has a thick curry consistency.

Replace the
cooked salmon into the curry pot. Set aside for service.

Serve with basmati rice.