• Course

    Main course

  • Category

    Fish

  • Cooking technique

    Stewing

  • Level

    Easy


  • Advance preparation

    15 minutes

  • Preparation

    70 minutes

  • Total

    85 minutes

  • Amount

    4 persons

Yellow curry with salmon

Do you fancy a curry, and do you like cooking on the Big Green Egg? Get a pen and paper and jot down all the ingredients for this delicious curry. If you have a large appetite, you could serve the yellow curry with rice for a complete Asian one-pan dish.

INGREDIENTS

For the salmon

  • 4 salmon fillets with skin, 150g each (descaled)
  • 1 yellow bell pepper
  • 1 red onion
  • olive oil
  • 250ml coconut milk
  • 1 can of chick peas (400g)
  • 1 tbsp tomato purée
  • 300g white rice (optional)
  • ½ bunch of coriander (leaves only)
  • 8 tbsp yoghurt
  • ½ lemon

For the curry paste

  • 1 yellow bell pepper
  • 1 red chilli pepper
  • 1 red onion
  • 4 cloves of garlic
  • 3cm fresh ginger
  • ½ bunch of coriander (stems only)
  • 1½ tsp turmeric
  • 2½ tsp curry powder
  • 1 chicken stock cube
  • 1 tbsp honey

PREPARATION IN ADVANCE

  1. Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 150°C.
  2. Meanwhile halve the bell pepper and the chilli pepper for the curry paste. Remove the stems, seeds and pith and chop the flesh coarsely. Alternatively, you could keep the seeds of the chilli pepper if you like your curries hot and spicy. Peel the onion, garlic and ginger, and chop coarsely. Pluck the leaves from the coriander and keep these separately. Only the stems are needed for the curry paste.
  3. Mix the chopped ingredients with the coriander stems, the turmeric, the curry powder and the stock cube and blend briefly in a food processor. Add the honey and salt to taste, and mix until you have a coarse mixture.

PREPARATION

  1. Place the salmon fillets skin down on the grid and close the lid of the EGG. Grill the salmon for 7-8 minutes. Meanwhile, halve the bell pepper, remove the stem, seeds and pith and cut the flesh into cubes. Peel and finely chop the onion.
  2. Remove the salmon from the EGG, turn the fillets over carefully and remove the skins. Sprinkle salt over the skins, and place the skins and salmon on a plate.
  3. Place the Cast Iron Dutch Oven on the grid and place the salmon skins on the grid next to it. Close the lid of the EGG and heat to 200°C. While the pan is heating, grill the skins on both sides for 8-10 minutes until golden brown.
  4. Remove the salmon skins from the EGG and leave to cool. This makes them nice and crispy. Heat a generous splash of olive oil in the Dutch Oven and sauté the bell pepper cubes and chopped onion for about 5 minutes.
  5. Add the curry paste, close the lid of the EGG and leave to cook for about 5 minutes.
  6. Pour the coconut milk and 250 ml of hot water into the pan. Close the lid of the EGG and bring the temperature of the EGG back to approximately 140°C. Let the curry simmer gently for about 15 minutes.
  7. Drain the chick peas. Stir the chick peas and tomato purée into the curry and leave for another 12 minutes. In the meantime, if you are serving your curry with rice, cook the rice according to the instructions on the packaging.
  8. Place the grilled salmon steaks on the curry, close the lid of the EGG and leave to cook for another 3 minutes until the salmon is hot.
  9. Remove the salmon from the Dutch Oven and divide the curry over the plates. Place a salmon steak on each plate. Sprinkle with the yoghurt, squeeze some lemon juice over each salmon steak and garnish with the coriander leaves and the crispy salmon skin.

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