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Salmon Masala
Salmon Masala

Salmon Masala

with Basmati Rice, Peas, Pea Pods and Mango Chutney

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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.

Tags:
Pescatarian
Allergens:
Fish
•Mustard

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.

Total25 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

80 grams

Young Pea Pods

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

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2926 kJ
Energy (kcal)699 kcal
Fat22.4 g
of which saturates3.7 g
Carbohydrate93.9 g
of which sugars23.6 g
Dietary Fibre9.5 g
Protein34.3 g
Cholesterol80 mg
Salt3.4 g
Potassium0.4 mg
Calcium7 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Kettle
•Lid
•Large Saucepan
•Paper Towel
•Large Frying Pan

Instructions

Boil the Rice
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 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.

Prep the Fish
2

a) Meanwhile, halve the young pea pods widthways.

b) Pat the salmon dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

Curry Up
3

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.

d) Once hot, add the young pea pods to the pan and stir-fry until tender, 2-3 mins.) Next, add the curry powder and korma curry paste. Fry until fragrant, 1 min.

Simmer Time
4

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.

Peas Please
5

a) 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.

Serve
6

a) Share the rice between your serving bowls.

b) Spoon over your salmon masala.

Enjoy!

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