Butter Salmon Curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

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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