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Spiced salmon curry
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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
1 onion, finely sliced
pinch chilli powder
1 lemon, juice
handful coriander leaves
½ tsp Cooks’ Ingredients chaat masala
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.
This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2019.