Bengali Salmon & Turmeric Veggies
with Coconut Sauce & Toasted Almonds
We’ve gone a little bit fancy on you with this snazzy salmon, coated in a creamy coconut sauce and loaded with delicate and aromatic flavours. Accompanied by crunchy broccolini and turmeric-infused veggies, you won't believe you whipped up such a delight.
Unfortunately, this week's snapper was in short supply, so we've replaced it with salmon. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
2
potato
1 bunch
broccolini
1
onion
2 clove
garlic
1 packet
flaked almonds
(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)1 sachet
brown mustard seeds
½ sachet
turmeric
1 packet
salmon
(ContainsFish)1 sachet
Bengal curry paste
1 packet
coconut milk
1 bunch
mint
Not included in your delivery
olive oil
30 g
butter
(ContainsMilk)
Bring a medium saucepan of salted water to the boil. Cut the potato (unpeeled) into 2cm chunks. Slice the broccolini in half lengthways. Add the potato to the boiling water and cook for 5 minutes. Place a colander or steamer basket on top of the saucepan and add the broccolini. Cover with a lid and steam until the broccolini is tender, 5-6 minutes. Transfer the broccolini to a plate and cover to keep warm. Drain the potato and set aside.
While the veggies are cooking, thinly slice the brown onion. Finely chop the garlic. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
Return the saucepan to a medium heat with the butter and a drizzle of olive oil. Add the onion and cook until softened, 6-8 minutes. Add the brown mustard seeds, turmeric (see ingredients) and garlic and cook until fragrant, 1 minute. Add the potato and toss to coat. Add the broccolini and toss to combine. Season to taste and cover to keep warm.
While the onion is cooking, combine the Bengal curry paste and a drizzle of olive oil in a medium bowl. Add the salmon and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the salmon until just cooked through, 2-4 minutes each side. Reserve the bowl with any leftover curry paste (this will go into your sauce). Transfer the salmon to a plate.
Return the frying pan to a medium-high heat. Add the reserved Bengal curry paste from the bowl and cook, stirring, until fragrant, 1 minute. Add the coconut milk and cook, stirring, until thickened slightly, 2-3 minutes. Stir through the salmon resting juices and season to taste.
Pick and finely chop the mint leaves. Divide the turmeric veggies between plates. Top with the Bengali salmon. Spoon over the coconut sauce. Sprinkle with the toasted almonds and mint.