[SLOT Y] NZ Ultimate Salmon & Veggie Bengali Curry

• To a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan 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!

• 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 and cover to keep warm.

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

• Trim baby broccoli then halve any thick stalks lengthways. • Add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl and cover to keep warm.

• 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 Bengal curry paste, tamarind paste, coconut milk, water (for the curry), and the brown sugar. • Cook, stirring, until reduced, 2-3 minutes. • Flake salmon into bite-size pieces and toss through the curry with the roast veggies. Season with salt and pepper.