Salmon and Spinach Curry with Mango and Lime Pickle

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

Farmed salmon is now relatively inexpensive and it is a fish that takes well to spices. This simple but unusual salmon dish goes very well with boiled potatoes.


  • 450 g/1 lb fresh spinach
  • 3 medium-sized ripe tomatoes
  • 1 tablespoon groundnut or sunflower oil
  • 50 g/2 oz butter
  • 1 level tablespoon green masala paste
  • 150 ml/¼ pint freshly squeezed orange juice
  • 1 tablespoon mango and lime pickle
  • 4 salmon steaks
  • salt


Wash the spinach and pick off any thick stalks. Bring a saucepan of water to the boil, add the spinach leaves and cook for 1-2 minutes, just until limp. Then turn them into a colander, run under cold water, drain well and chop finely.

Put the tomatoes into a bowl, cover with boiling water, then drain, peel and chop up small. Put the oil and butter into a fairly wide cast-iron casserole dish over a medium heat until the butter has melted, then add the tomatoes and green masala paste. Stir around for a few minutes until the tomatoes are mushy, then add the orange juice and the chopped spinach. Cover the casserole dish, lower the heat and simmer very gently for 10-15 minutes, until the spinach is really soft. Stir in the mango and lime pickle and add salt to taste.

Place the salmon steaks on top of the mixture in the casserole and cover again. Cook very gently for 5-10 minutes (the time will depend on the thickness of your steaks), until the fish is just cooked but still a slightly darker pink in the centre when you insert a small knife. Serve at once.