Salmon Tikka Masala
with Peas, Spinach and Basmati Rice
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.
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.
Ingredients
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
Utensils
Cooking Instructions and Tips
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.
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.
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.
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.
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.
a) Share your rice between bowls and top with the salmon curry.
b) Sprinkle over the toasted flaked almonds to finish.
