Seared Salmon & Bengali Curry Sauce
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Seared Salmon & Bengali Curry Sauce

Seared Salmon & Bengali Curry Sauce

with Bombay Baby Potatoes & Roast Cauliflower Toss

Flavour is bursting out the seams in seared salmon and roast potatoes and cauliflower. A Bengali coconut sauce makes a perfect and delicious addition to fresh salmon and the potatoes are roasted with mustard seeds, everything is stitched together with roasted cauliflower in the salad. It’s a masterpiece!

Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking Time


Serving amount

1 bag

baby potatoes

1 portion



Brown Onion

1 sachet

Mumbai Spice Blend

3 clove




1 sachet

Brown Mustard Seeds

1 packet


(Contains fish; )

1 packet

Bengal Curry Paste

1 packet

light coconut milk

1 bag

baby spinach leaves

1 bag


Not included in your delivery

olive oil

20 g


(Contains Milk; )

1 tsp

brown sugar

1 tsp



Nutrition Values

Energy (kJ)3050 kJ
Fat50.6 g
of which saturates25.2 g
Carbohydrate51.7 g
of which sugars17.1 g
Protein41.8 g
Sodium695 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. • Halve baby potatoes, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Arrange cut-side down and roast until just tender, 18-20 minutes.


• Meanwhile, cut cauliflower into small florets. Slice onion into wedges. • Place veggies on a second lined oven tray. Sprinkle over Mumbai spice blend, drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.


• While the cauliflower is roasting, finely chop garlic. Slice lemon into wedges. • In a small microwave-safe bowl, microwave the butter and half the garlic in 10 second bursts, until melted. Season with salt and pepper, then set aside. • When potatoes have finished roasting, lightly crush them on the tray, until 1cm-thick. Drizzle with melted garlic butter and sprinkle with brown mustard seeds. • Return to oven and roast until golden, a further 10-12 minutes.


• When the potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin side down, until just cooked through, 2-4 minutes each side. Transfer to a plate and cover to keep warm.

TIP: Patting the skin dry helps it crisp up in the pan!


• Wipe out the frying pan, then return to low heat with a drizzle of olive oil. Cook remaining garlic and Bengal curry paste until fragrant, 1-2 minutes. • Add light coconut milk and the brown sugar and stir to combine. Simmer until slightly reduced, 1-2 minutes. Season to taste. • When the veggies are done, add the honey, baby spinach leaves and a generous squeeze of lemon juice to the tray, tossing to combine.

TIP: Add a splash of water if the sauce looks too thick.


• Pour half the curry sauce over salmon. • Bring everything to the table to serve. Help yourself to seared salmon and Bengal curry sauce, Bombay baby potatoes and roast cauliflower toss. • Tear over coriander. Serve with remaining curry sauce and lemon wedges. Enjoy!