Green coconut masala salmon on spinach, mustard seed & curry leaf rice

Name: Green coconut masala salmon on spinach, mustard seed & curry leaf rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 300 g basmati rice; 480 g pack 4 Scottish salmon fillets, skin removed if liked; 175 g jar Cooks’ Ingredients Green Tikka Masala Paste; 160 ml can Essential Coconut Cream; 3 tbsp coconut oil; 20 g pack dill, leaves chopped; 1 tsp Cooks’ Ingredients Black Mustard Seeds; 10 fresh curry leaves (or 1 tbsp dried, see tips); 2 clove/s garlic, finely grated; 1 tsp salt; 1 tsp turmeric; 4 cubes frozen Essential Leaf Spinach; 1 red chilli, sliced to serve

Mallika 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.

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Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr
PlusPreparation time 15 minutes + resting

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Ingredients

300g basmati rice
480g pack 4 Scottish salmon fillets, skin removed if liked
175g jar Cooks’ Ingredients Green Tikka Masala Paste
160ml can Essential Coconut Cream
3 tbsp coconut oil
½ x 20g pack dill, leaves chopped
1 tsp Cooks’ Ingredients Black Mustard Seeds
10 fresh curry leaves (or 1 tbsp dried, see tips)
2 clove/s garlic, finely grated
1 tsp salt
1 tsp turmeric
4 cubes frozen Essential Leaf Spinach
1 red chilli, sliced to serve

Method

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.

Cook’s tip

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.