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Salmon Tikka Masala
Salmon Tikka Masala

Salmon Tikka Masala

with Peas, Spinach and Basmati Rice

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Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Here, we're using delicate salmon, perfect for soaking up the delicious flavour of the masala curry sauce.

Tags:
Pescatarian
•New
Allergens:
Fish
•Milk
•Almonds
•Nuts

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

1 unit(s)

Garlic Clove

200 grams

Salmon Fillets

(Contains: Fish)

30 grams

Tomato Puree

1 sachet(s)

Curry Powder Mix

75 grams

Tikka Masala Paste

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

120 grams

Peas

40 grams

Baby Spinach

15 grams

Toasted Flaked Almonds

(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

20 grams

Butter

1 tbsp

Honey

Nutritional information

Energy (kJ)3718 kJ
Energy (kcal)889 kcal
Fat46.2 g
of which saturates16.5 g
Carbohydrate87.1 g
of which sugars14.5 g
Dietary Fibre10.5 g
Protein35.9 g
Salt3.31 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Kettle
•Large Saucepan
•Garlic Press

Instructions

PDF
Cook the Rice
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.

Prep Time
2

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Cut the salmon fillets into 3cm chunks. IMPORTANT: Wash your hands and equipment after handling raw fish.

Curry Up
3

a) Heat a drizzle of oil in a large saucepan on medium heat. 

b) Once hot, stir in the tomato puree, curry powder, garlic and tikka masala paste. Stir-fry until fragrant, 1 min. 

Add the Salmon
4

a) Stir in the creme fraiche, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil. 

b) Gently stir in the salmon chunks.

c) Lower the heat and simmer gently, stirring occasionally, until the salmon is cooked, 6-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Finishing Touches
5

a) Add the peas and spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir the butter and honey (see pantry for both amounts) into the curry until melted. Taste and season with salt and pepper if needed.

c) Fluff up the rice with a fork. 

Serve Up
6

a) Share your rice between bowls and top with the salmon curry.

b) Sprinkle over the toasted flaked almonds to finish. 

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