Skip to main content
Salmon Masala

Salmon Masala

with Basmati Rice, Peas, Pea Pods and Mango Chutney

Recipe Development Team
Recipe Development TeamPublished on February 26, 2025

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

Cooking Instructions and Tips

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!

This week's must-try HelloFresh recipes

Umami Miso Mushroom Rigatoni

Umami Miso Mushroom Rigatoni

with Peas and Cheese
Curried Cauliflower Cheese Filo Pie

Curried Cauliflower Cheese Filo Pie

with Baby Leaf Salad
Halloumi, Pea and Coconut Pasanda Curry

Halloumi, Pea and Coconut Pasanda Curry

with Mango Chutney, Baby Spinach and Basmati Rice
Meat-Free Mince Chilli non Carne Loaded Rice Bowl

Meat-Free Mince Chilli non Carne Loaded Rice Bowl

with Kidney Beans, Smashed Avocado, Tomato Salsa and Cheese
Singapore Style Crispy Tofu & Black Pepper Noodles

Singapore Style Crispy Tofu & Black Pepper Noodles

with Green Beans, Pak Choi and Bell Pepper
Thai Style Chicken Noodles

Thai Style Chicken Noodles

with Green Beans and Pepper
Warming Ginger, Cauliflower and Coconut Bowl

Warming Ginger, Cauliflower and Coconut Bowl

with Zesty Rice and Black Beans
Puttanesca Style Rigatoni

Puttanesca Style Rigatoni

with Tenderstem® Broccoli, Olives and Cheese
Creamy Mexican Style Spiced Stew and Ciabatta

Creamy Mexican Style Spiced Stew and Ciabatta

with Corn, Butter Beans and Sweet Potato
Rogan Josh Lamb Burger

Rogan Josh Lamb Burger

with Zesty Fries, Mango Chutney Mayo and Kachumber Salad
Super Quick Teriyaki Pork Rice Bowl

Super Quick Teriyaki Pork Rice Bowl

with Pea Pods and Sesame Seeds
Speediest Sambal Teriyaki Beef Noodles

Speediest Sambal Teriyaki Beef Noodles

with Pea Pods, Carrot and Sesame
Honey Glazed Sausage Bake and Bravas Inspired Sauce

Honey Glazed Sausage Bake and Bravas Inspired Sauce

with Roasted Baby Plum Tomatoes, Red Onion and Peas
Tex-Mex Style Pork and Bean Chilli

Tex-Mex Style Pork and Bean Chilli

with Courgette, Tostada Dippers and Soured Cream
Speedy Spicy Cajun Chicken Macaroni

Speedy Spicy Cajun Chicken Macaroni

with Peas, Pepper and Italian Style Cheese
Speedy Chorizo Orzo

Speedy Chorizo Orzo

with Cheese, Peas and Rocket
Chermoula Pork Koftas and Greek Style Fries

Chermoula Pork Koftas and Greek Style Fries

with Roasted Garlic Yoghurt and Lemon Dressed Salad
Cumberland Sausages in Mustard Cream Sauce

Cumberland Sausages in Mustard Cream Sauce

with Roasted Roots and Herby Chips
Sticky Honey Indonesian Style Beef Rice Bowl

Sticky Honey Indonesian Style Beef Rice Bowl

with Pepper, Cabbage and Carrot
Central American Inspired Bacon and Black Bean Stew

Central American Inspired Bacon and Black Bean Stew

with Roasted Broccoli, Rice and Orange