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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pink Curry Recipe

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This recipe for Pink Curry is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (1 lb) pink salmon
1 tbsp butter or other fat
1 medium onion chopped
1 clove garlic chopped
1 tbsp curry powder
1/2 tsp chili powder (optional)
1 can (10 oz) tomato soup
1 tbsp lemon juice
Salt if desired
Directions:
Directions:
Fry onion and garlic. Do not brown. Add curry and chili and continue frying for a minute. Stir in soup and juice from salmon. Add salmon breaking it as little as possible. Spoon sauce over salmon and sprinkle with lemon juice. Cover and leave to simmer about 5 min.
Number Of Servings:
Number Of Servings:
Serves 4-6
Personal Notes:
Personal Notes:
Delicious with rice and pineapple.

 

 

 

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