Spiced salmon curry
Waitrose and Partners

Spiced salmon curry

An aromatic, lightly spiced salmon curry with a tangy onion salad.

5 out of 5 stars(1) Rate this recipe
High protein
  • Serves2
  • CourseMain meal
  • Prepare20 mins
  • Cook40 mins
  • Total time1 hr

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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

For the onion salad

  • 1 onion, finely sliced
  • 1 pinch chilli powder
  • 1 lemon, juice
  • 1 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.


Typical values per serving when made using specific products in recipe


2,983kJ/ 710kcals



Saturated Fat












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5 out of 5 stars1 rating