Waitrose and Partners
Spiced salmon curry

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

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

For the onion salad

  • 1 onion, finely sliced
  • 1 pinch/es chilli powder
  • 1 lemon, juice
  • 1 handful/s coriander
  • 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,983kJ/ 710kcals

Fat

27g

Saturated Fat

6g

Carbohydrates

56g

Sugars

17g

Fibre

8g

Protein

54g

Salt

0.8g

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