Salmon Masala
with Basmati Rice, Peas, Spinach and Mango Chutney
Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Here, we're using basa, a white fish perfect for soaking up the delicious flavour of the masala curry sauce.
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
150 grams
Basmati Rice
200 grams
Salmon Fillets
(Contains: Fish)
1 sachet(s)
Curry Powder Mix
50 grams
Korma Curry Paste
(Contains: Mustard)
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
120 grams
Peas
40 grams
Mango Chutney
80 grams
Young Pea Pods
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Pat the salmon dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: The fish is cooked when opaque in the middle.
c) When the salmon is cooked, set aside for now. Put the pan back on medium-high heat with a drizzle of oil.
b) Once hot, add the curry powder and korma curry paste. Fry until fragrant, 1 min.
a) Stir in the passata, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then simmer, 5-8 mins, until the sauce has thickened.
b) Once the sauce has thickened, add the salmon back into the pan and turn to coat in the sauce.
a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir the peas and mango chutney into the curry.
b) Taste and season with more salt and pepper if needed.
c) Add a splash of water if it's a little too thick.
a) Share the rice between your serving bowls.
b) Spoon over your salmon masala.
Enjoy!
Step 2 MOD: Prep the salmon in the same way, then heat the frying pan on high heat. Once hot, fry the salmon skin-side down, 4-5 mins. Turn the heat down to medium and cook the remaining 3 sides, 2-3 mins each. Set aside. Add back into the pan once the sauce has thickened.
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