Butter Salmon Curry

Name: Butter Salmon Curry
Cook time: 30 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 2 salmon fillets; 1 tbsp curry powder; 1 white onion, sliced; 2 tsp salt; 2 eggs; 2 portions of cooked basmati rice; A handful of coriander leaves, chopped; 1/2 red chilli, sliced; 200g greek yoghurt; 1 tbsp garam masala; 1/2 tbsp turmeric; 2 garlic cloves, minced; 1/2 tbsp ginger, peeled and finely chopped; 1/2 tbsp salt; 1/2 tbsp sugar; 1 lemon, juiced; 1 400g tinned tomatoes; 150ml single cream

6 steps

Cook:30min

Updated at: Thu, 21 Nov 2024 12:25:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories662.6 kcal (33%)

Total Fat34 g (49%)

Carbs45.8 g (18%)

Sugars20.3 g (23%)

Protein48.6 g (97%)

Sodium4640.8 mg (232%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2salmon fillets

1 Tbspcurry powder

1white onion

sliced

2 tspsalt

2eggs

2 portionsbasmati rice

0.5red chilli

200ggreek yoghurt

1 Tbspgaram masala

½ Tbspturmeric

2garlic cloves

minced

½ Tbspginger

peeled and finely chopped

½ Tbspsalt

½ Tbspsugar

1lemon juiced

1 x 400gtinned tomatoes

150mlsingle cream

Instructions

Step 1

Preheat the oven to 200C/180C Fan.

Step 2

Place a sheet of tin foil on a baking tray and layer in your salmon fillets. Sprinkle with curry powder and salt. Seal your tin foil to create a little parcel, and then place in the oven for 20 minutes.

Step 3

Meanwhile, in a medium-sized bowl, add your yoghurt, garam masala, curry powder, turmeric, garlic, ginger, salt, sugar, and lemon juice. Give it a good mix until everything is combined.

Step 4

Place a frying pan on medium heat and drizzle in 1 tbsp of vegetable oil. Add in your sliced onion and fry for 2 minutes. Next transfer your yoghurt mixture into the frying pan with your tinned tomatoes and single cream. Stir frequently and bring to a boil. Leave to simmer until your salmon is ready.

Step 5

Meanwhile, boil your kettle and pour it into a small saucepan. Place your eggs into the pan and cook for 6 minutes. Remove and set aside in cold water, and then remove the shell when ready to serve up.

Step 6

Once your salmon is ready, begin plating up. Serve your curry sauce with your cooked basmati rice, top with your salmon, boiled egg, chopped coriander, and red chilli. Enjoy!

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