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Coconut curry with salmon & green beans & garlic naan
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Serves: 4 - 6
2 tbsp coconut oil
1 tbsp black mustard seeds
1 tbsp cumin seeds
12 fresh or dried curry leaves
2 onions, finely diced
3 cloves garlic, finely chopped
2cm piece ginger, peeled and grated
1/4 tsp chilli powder
1 tsp ground turmeric
400g can chopped tomatoes
1 tbsp tamarind paste
400g can coconut milk
500ml vegetable stock
To reheat and serve
2 x 220g pack The Northern Dough Company Pizza Dough Original
Plain flour, for dusting
30g butter, softened
2 cloves garlic, crushed
20g coriander, finely chopped
500g prime salmon loin fillet (from the fish counter), cut into 3cm slices
2 x 120g packs extra fine green beans, cooked
1 red chilli, thinly sliced
1. Heat the coconut oil in a sauté pan, add the mustard seeds and cumin seeds and fry until they are fragrant and begin to pop. Add the curry leaves and cook for a further minute. Mix in the onions and continue to cook for 5 minutes until softened and golden, then add the garlic and ginger. Cook until sticky and golden, 2-3 minutes. Season with salt.
2. Add the chilli powder and turmeric and continue to cook for 2 minutes. Mix in the chopped tomatoes and lower the heat. Cook gently, stirring frequently until a paste is formed. This can take 5-8 minutes. Stir in the tamarind paste. Add the coconut milk and stock and gently simmer for 5 minutes.
3. To freeze at this point, remove from the heat and allow to cool completely. Transfer to a labelled freezerproof container or bag and freeze (for up to 1 month) until needed.
4. To serve, cover and defrost the sauce and the pizza dough overnight in the fridge. When ready to cook, preheat the oven to 220ºC, gas mark 7 and put 2 baking sheets into the oven to heat up.
5. Allow the pizza dough to come up to room temperature, then divide each in half and roll each piece out on a lightly floured surface, until about 22-24cm in diameter. Place them on two sheets of baking parchment. Mix the garlic into the softened butter, then spread over the dough and slide onto the hot baking trays. Cook for 10-12 minutes, swapping the trays around towards the end of cooking, until puffed and golden in places, and scatter with half the coriander.
6. Tip the curry sauce into a sauté pan and bring gently up to a simmer, slide in the salmon slices, and cook gently for 8-10 minutes until the salmon is pink, opaque and flaking. Add the cooked green beans, scatter with the remaining coriander and red chilli and serve with the naan to soak up the sauce. Do not reheat again once cooled.
Typical values per serving:
This recipe was first published in November 2020.
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