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    Chetna Makan’s salmon curry

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    Chetna Makan’s salmon curry

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes

    Serves: 4

    Ingredients

    2 tbsp sunflower oil
    1 tsp black mustard seeds
    2 onions, finely chopped
    1 green Thai chilli, deseeded if preferred, finely chopped
    2 cloves garlic, finely grated
    2 tomatoes, finely chopped
    2 tsp ground coriander
    1 tsp chilli powder
    1 tbsp Cooks’ Ingredients Tamarind Paste
    200g Tenderstem broccoli, stems cut in half lengthways

    For the salmon
    2 tbsp sunflower oil
    2 x 300g packs skinless Scottish salmon fillet, cut into 5-7.5cm pieces

    Method

    1 Heat the oil in a heavy frying pan or sauté pan and add the black mustard seeds. Once they start to pop, add the onions and the Thai chilli and cook over a medium heat for 8 minutes, or until golden. Add the garlic and cook for 1 minute more.

    2 Stir in the tomatoes and cook over a medium heat for 8 minutes, or until the tomatoes are soft and mushy.

    3 Meanwhile, heat a frying pan over a medium heat and add the oil for the salmon. Once hot, season the salmon and cook for 2 minutes, turning halfway through, until golden. Transfer to a plate. Boil the kettle.

    4 Add ½-1 tsp salt, the coriander, chilli powder and tamarind paste to the tomato mixture and mix well. Pour in 200ml boiling water, stir and bring to the boil. Add the broccoli, cover and cook over a medium heat for 5 minutes.

    5 Add the salmon pieces to the curry and cook for 2 minutes more, or until the salmon flakes easily, is cooked through and opaque and the broccoli is just tender. Serve immediately. 

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    Adapted from Chetna's 30-minute Indian: Quick and Easy Everyday Meals (Mitchell Beazley)

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