2-3 large onions, finely chopped
2 medium carrots, diced but not finely
3 sticks celery, chopped
¼ red and green capsicum, sliced
2 leaves spinach
6 green shallots, sliced
4 tbs olive oil
1 ½ level tsp curry
2 ½ cups milk
1 heaped tbs cornflour
- Prepare vegetables. Set frying-pan on low heat, and add oil. Tip all vegetables into pan and coat with oil. Sprinkle with curry. Cover pan and simmer until vegetables are tender. Add more oil if necessary.
- When vegetables are cooked, drain salmon and add, combining gently. Heat through. Just prior to serving,add 2 cups milk and bring to the boil. Combine other ½ cup milk and bring to the boil Combine other ½ cup milk with cornflour and add, stirring gently. When it thickens, reduce heat and serve immediately in a ring of rice and/or vegetables of choice.
- Serves 3 adults. For additional people, increase quantity proportionately.