Salmon curry with chick peas, mango salsa & mint yoghurt (page 66)
Switch & Mix
The salmon can be substituted for the chicken breast on page 41, the aubergine on page 69 or the pork chop on page 83. Season them with curry powder as per this recipe and then cook them for the
time that I give you on their recipes. If you cook this recipe using pork chops instead of the salmon, spoon the pork's cooking juices over everything. No other changes are necessary.
Practical Playtime / Jobs For The Kids
- Put the salmon filets on the tray.
- Zest the lemon and orange. (Do this together quite a few times and always supervise.)
- Squeeze the lemon and orange. (Explain to kids why they need to steer clear of any cuts or nicks on their fingers.)
- Measure the yoghurt.
- Pick the thyme/basil/mint leaves from their stalks.
- Keep young kids clear of the chilli. I often rub it on my skin or in my eyes, but it’ll be terrifying for kids if they do this. Talk to them about it, then, when you feel they are ready, do it together and make the safety a part of the preparation routine. Tell them not to touch their eyes or anything else, and to wash their hands very thoroughly afterwards.
- Measure the olive oil.
- Peel the mango with a y-shaped peeler.
- Open the tin of chickpeas with as much supervision as they need. (Jake started doing this at 4 years 6 months.)
- Weigh the baby spinach.
My Cooking With Kids Recipe Diary
Jake 4 years 8 months, James 2 years
It was a Thursday so there were four kids at the table for this one, 2, 3, 4 and 5. I kept the chilli out of the mango salsa for all of them. The 3, 4 and 5 year olds ate everything and loved it. They were quite confused about the mango with salmon at first, but thought it was great fun. I made 1/3 size portions for them all.
Jake needed some more salmon so he had some of mine. James was starving but he took one mouthful of the salsa, found it too acidic and started screaming. I got some plain cooked orzo out of the fridge, let him grab some of that, put it on his plate and he calmed down. Then he started eating the salmon and the chickpeas, but didn’t go back to the mango, even though he really likes it on its own.
I'm often too ambitious to start, but this helped me come up with the solution of using orange juice only. You can start adding the juice gradually as they get more used to acidic tastes; Jake now finds puckered lips very funny and is happy to suck on a quarter lemon. The toasted chickpeas are nutty and delicious, great fun for kids to eat as a snack or as part of a meal.
For younger children try shredding the spinach before wilting it, I discovered when Jake was 2 years and 6 months that he had no problem with the taste; he just didn’t have the teeth to chew the whole leaves. If this is still no use you can blend the chickpeas and spinach together and happily serve the puree as a delicious variation for everybody. You could also sauté the chickpeas, put them on the plates, then sauté the spinach, so you don’t dirty another pan but the chickpeas and spinach are kept separate. I will do this next time for James.
My boys love the citrus yoghurt (without the mint leaves for James). It's a quick sauce for any meal that needs a little moisture and freshness. So, for the recipe, younger children will find
the lemon too acidic in the salsa. Make theirs with the orange juice only and no chilli; then add as much chilli and lemon juice to yours as you like. Put some but not quite as much curry on the fish
for the kids; used carefully it is a lovely sweet spice mixture.