Tamarind Chutney Double Salmon Curry
with Basmati Rice and Green Peas- Salmon
- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Salmon fillets • Coconut milk (coconut extract, water) • Basmati rice • Yellow onion • Green peas • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Tamarind sauce (water, sugars (date puree, sugar), tamarind paste, modified cornstarch, white vinegar, salt, spices, black salt, sodium benzoate, natural flavour, sunset yellow FCF) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cilantro.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
56 g
Green Peas
1 unit(s)
Yellow Onion
7 g
Cilantro
1 unit(s)
Coconut Milk
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
2 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
1 unit(s)
Tamarind Sauce
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
0.13 tsp
Sugar*
2 tbsp
Butter*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the vegetable stock powder. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice and green peas, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. - Remove from heat. Set aside, still covered.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop cilantro.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan to melt.
- Add onions. Cook for 3-4 min, stirring occasionally, until softened.
- Add curry paste, ginger-garlic puree, tamarind chutney and remaining vegetable stock powder. Cook for 1 min, stirring often, until fragrant.
- Add coconut milk, 1/3 cup (2/3 cup) water and 1/8 tsp (1/4 tsp) sugar. Cook for 1-2 min, stirring occasionally, until curry thickens slightly. Season with pepper.
- To the same pan, add salmon flesh-side down. Reduce heat to low.
- Spoon sauce over top salmon and poach, covered for 8-12 min, until cooked through.**
- Remove and discard skin, if you like.
- Fluff rice with a fork, then stir in half the cilantro and 1 tbsp (2 tbsp) butter. Season with salt.
- Divide rice and Tamarind Chutney Salmon Curry between bowls. Sprinkle remaining cilantro over top.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
