Name: Mughlai Inspired Korma Roasted Salmon with Charred Pepper & Potato Hash and Soured Cream
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 1 unit(s) Carrot; 450 grams Potatoes; 1 unit(s) Bell Pepper; 1 unit(s) Garlic Clove; 200 grams Salmon Fillets; 50 grams Korma Curry Paste; 40 grams Mango Chutney; 75 grams Soured Cream

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Indian Recipes

Mughlai Inspired Korma Roasted Salmon

with Charred Pepper & Potato Hash and Soured Cream

Recipe Development TeamPublished on September 17, 2025

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Inspired by Mughlai chicken, a dish with a thick curry sauce, this recipe takes the same flavours to make a marinade for the salmon, then serving it on a hash of sticky mango chutney veg. Perfect for a balanced lifestyle, this dish is sure to hit the spot.

Tags:

Family Friendly

•High Protein

•Calorie Smart

•Pescatarian

Allergens:

Fish

•Mustard

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Carrot

450 grams

Potatoes

1 unit(s)

Bell Pepper

1 unit(s)

Garlic Clove

200 grams

Salmon Fillets

(Contains: Fish)

50 grams

Korma Curry Paste

(Contains: Mustard)

40 grams

Mango Chutney

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Nutritional information

Energy (kJ)2617 kJ

Energy (kcal)626 kcal

Fat26.9 g

of which saturates8 g

Carbohydrate70.5 g

of which sugars23.5 g

Dietary Fibre9.5 g

Protein28.1 g

Cholesterol80 mg

Salt1.7 g

Potassium1228.9 mg

Calcium29 mg

Iron1.3 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Plate

•Grater

•Large Frying Pan

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small chunks. Chop the potatoes into 2cm chunks (no need to peel).

Pop the carrot and potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

Peel and grate the garlic (or use a garlic press).

Pop the veg in separate sections on a plate and set aside for now.

Next, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

Spread the korma curry paste over the salmon. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

When the veg has 5 mins remaining, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pepper chunks and stir-fry until just soft, 3-4 mins.

Turn down the heat, then add the garlic and stir-fry for 1 min more.

Add the roasted potatoes and carrot to the pepper pan, tossing to combine. Stir through the mango chutney and season with salt and pepper.

Remove from the heat.

Share the hash between your plates, then lay the salmon fillets on top.

Finish with a dollop of soured cream.

Enjoy!

Step 3 MOD: Coat the salmon in the korma curry paste. Bake, 10-15 mins. IMPORTANT: Wash hands and utensils after handling raw fish. Cook so they're opaque in the middle.