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Waitrose Traditional White Basmati Aged Rice500g
500gItem price
£2.00Price per unit
£4/kgMallika Basu's recipe sees the green masala pack a punch combined with the coconut cream, which doubles up as a sparky chutney to serve alongside.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Wash the rice in a sieve until the water runs clear, then set aside. Season the salmon. In a wide shallow dish, mix the masala paste with the coconut cream, 1 tsp of the coconut oil and ½ the dill. Add the salmon, slather it with the marinade, cover and chill while preparing everything else.
Preheat the oven to 200ºC, gas mark 6. Add the remaining oil to a deep casserole dish about 25cm across or wide enough to hold the salmon. Mix the mustard seeds, curry leaves and garlic into it. Place in the hot oven (no lid) for 2 minutes until fragrant, then evenly mix in the washed rice, salt and turmeric.
Pour in 600ml freshly boiled water, then drop in the frozen spinach cubes evenly. Scrunch a piece of baking parchment over the top to prevent any steam escaping, then cover with the lid and bake for 30 minutes. Remove the lid and parchment, stir the spinach and rice together, then pop the salmon fillets on top (reserve any leftover marinade for later). Reseal, cover and bake for 15 minutes more.
Take the pan out of the oven and leave to rest, without lifting the lid, for 10 minutes. Check the salmon is opaque and flakes easily with a fork and the rice is tender. While it rests, bring the leftover marinade to the boil in a small saucepan, then simmer for 4-5 minutes, stirring occasionally, until oil rises to the top. Mix in the remaining dill and season to taste. Serve the salmon and rice topped with sliced red chillies and the sauce for everyone to add as they like.
Fresh curry leaves freeze well and can be kept for up to 2 months. If you don’t have fresh, rehydrate dry leaves in some hot water before you cook them and use 50% more.
Typical values per serving when made using specific products in recipe
Energy | 2,731kJ/ 652kcals |
---|---|
Fat | 30g |
Saturated Fat | 11g |
Carbohydrates | 63g |
Sugars | 5.2g |
Fibre | 5.3g |
Protein | 30g |
Salt | 2.8g |
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£2.00Price per unit
£4/kg0 added
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£9.95Price per unit
£20.73/kg0 added
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£1.45Price per unit
82.9p/100g0 added
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£1.00Price per unit
62.5p/100ml0 added
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£4.40Price per unit
£1.56/100ml0 added
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80pPrice per unit
40p/10g0 added
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£1.60Price per unit
29.1p/10g0 added
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£1.25Price per unit
41.7p each0 added
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70pPrice per unit
70p each0 added
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£2.00Price per unit
£5.72/kg0 added
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£1.80Price per unit
18p/10g0 added
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£1.70Price per unit
£2.27/kg0 added
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70pPrice per unit
£14/kg