zoom Spiced salmon curry
  • Save to your scrapbook
  • Save to your scrapbook

    Spiced salmon curry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Spiced salmon curry

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour

    Serves: 2

    Ingredients

    2 tsp groundnut oil
    1 tsp black mustard seeds
    1 tsp fenugreek seeds
    3 cardamom pods
    1 onion, sliced
    1 tbsp grated fresh root ginger
    5 garlic cloves, finely chopped
    450g pack classic vine tomatoes, deseeded and chopped, 1 reserved
    2 salmon fillets (about 400g), skinned and cut into large chunks
    cooked basmati rice, to serve

    ONION SALAD
    1 onion, finely sliced
    pinch chilli powder
    1 lemon, juice
    handful coriander leaves
    ½ tsp Cooks’ Ingredients chaat masala

    Method

    1. Heat the oil in a non-stick saucepan and add the mustard seeds. When they start to sputter, add the fenugreek and cardamom. Fry for 30 seconds then add the onion, ginger and garlic. Sweat gently for 10-15 minutes, until soft and golden. Add the chopped tomatoes (reserving 1), season and bubble for 10-15 minutes. Put the salmon on top, cover with a lid and cook for 5-6 minutes until opaque.

    2. Meanwhile, make the salad by combining all the ingredients with the remaining chopped tomato in a bowl; season and set aside. Serve the curry with the onion salad and basmati rice, watching out for the whole cardamom pods. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary