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A delicious yet healthy curry cooked in under 30 minutes. Salmon is such a versatile fish and takes on flavour well. Other lovely alternatives would be hake, Cod, Pollack or Haddock. I have added lovely Tenderstem broccoli at the end of the cooking process but green beans or asparagus would also work brilliantly. Happy Friday 😊
INGREDIENTS ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Paste ingredients
4-5 red dried Kashmiri Chilli or 2-3 red chillies
2 tins coconut cream
1 Tablespoon Tamarind Paste
1 thumb sized piece of ginger
5 cloves garlic crushed
1/2 Teaspoon Turmeric Powder
1 Teaspoon ground cumin
1 Teaspoon Black Pepper
1 Teaspoon ground Coriander
1 Cup Water
1 teaspoon honey ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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2 teaspoons curry leaves
1 teaspoon black mustard seeds
2 onions Chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tin chick peas
4 salmon fillets
150g tenderstem broccoli
Optional - red onion, chilli, coriander to serve⠀⠀⠀⠀⠀⠀⠀⠀⠀
METHOD ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preheat the oven to 210 degrees.
Blitz the paste ingredients in a bullet or a blender.
Reserve 2 teaspoons of the paste and coat the salmon fillets in it.
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Heat the mustard seed and curry leaves in a little oil for a few minutes, remove and set aside. Sauté the onions until golden. Pour in the paste, sizzle for a minute and then add the drained chickpeas and cook gently for a 10-15 minutes. Loosen with a little water if need be. Add the salmon fillets and broccoli and into the oven for 10 minutes. Sprinkle with sliced red onion, coriander and chilli. Serve with Indian bread.
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