Mild Indian Salmon Curry
with Roasted Veggies & Basmati Rice
Delicately spiced and luxuriously creamy, this mild curry is sure to hit the spot! It’s packed full of flaky salmon and roasted veggies, making it ultra satiating - serve it over fluffy basmati rice and dig in!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
carrot
½ head
broccoli
1 sachet
curry powder
1 packet
basmati rice
1 packet
Salmon
(Contains: Fish; )
½ packet
Mild Curry Paste
(Contains: Milk, Almond; May be present: Soy, Fish, Sesame, Eggs, Gluten)
1 packet
Tamarind Paste
(May be present: Soy, Fish, Sesame, Eggs, Milk, Almond, Cashew)
1 sachet
Chicken-Style Stock Powder
1 packet
Coconut Milk
1 packet
Baby Leaves
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
1.5 cup
water (for the rice)
½ cup
water (for the curry)
1 tbs
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Halve any thicker stalks of baby broccoli lengthways. • Place veggies on a lined tray, sprinkle over curry powder and drizzle with olive oil. Season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate.
TIP: Patting the skin dry helps it crisp up in the pan!
• When the veggies have 5 minutes remaining, wipe out the frying pan, then return to medium high heat with a drizzle of olive oil. • Add mild curry paste (see ingredients), tamarind paste (see ingredients), chickenstyle stock powder, coconut milk, water (for the curry), the brown sugar and remaining butter. Cook, stirring, until reduced, 2-3 minutes.
• Add fish, roasted veggies and baby spinach leaves to the curry and gently stir to break up the fish.
• Divide basmati rice between bowls. • Top with mild Indian salmon curry to serve. Enjoy!
