Curry spices aren't exclusive to... curries. Here, we've used them to coat crisp, oven-roast potatoes which partner perfectly with our supreme salmon. Served along with a cooling beetroot raita (a yoghurty side) and scattered with fresh mint.
Prep Time
25 min
Cuisine
Indian
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1 Greek-style yoghurt pot (150g)<span class="strong">†</span>
1 tsp nigella seeds
1 tbsp curry powder
2 x 110g salmon fillets (skinless)<span class="strong">†</span>
Maris Piper potato
Typical Values
per 100g
per serving
Energy
638 kJ 152 kcal
2415 kJ 575 kcal
Fat of which saturates
6.2 g 1.9 g
23.6 g 7.3 g
Carbohydrate of which sugars
15.7 g 4.7 g
59.3 g 17.9 g
Fibre
1.4 g
5.1 g
Protein
8.9 g
33.8 g
Salt
0.26 g
0.98 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9
Chop the potatoes (skins on) into bite-sized pieces
2
Add the chopped potatoes to a baking tray, drizzle with 1-2 tbsp vegetable oil and coat in the curry powder
Season generously with salt and pepper and give everything a good mix up
Put the tray in the oven for 15-20 min or until the potatoes have started to crisp
3
While the potatoes are cooking, trim, then slice the spring onion[s] finely
Peel and finely chop (or grate) the garlic
Strip the mintleaves from the stems and chop finely, discard the stems
4
Open the beetrootpackaging and add approx. 2-3 tbsp beetroot juice to a large mixing bowl
Discard any remaining juice and finely dice the beetroot
5
Add the sliced spring onion, dicedbeetroot, Greek-style yoghurt, garlic and half of the mint (save the rest for garnish) to the beetroot juice with 1 tbsp [2 tbsp]olive oil and a generous amount of salt and pepper
Mix well and set aside – this is your beetroot raita
6
Once the potatoes have had an initial 15-20 min, remove the tray from the oven and push them to one side
7
Add the salmon fillets to the other side of the tray (use tin foil to avoid mess!), drizzle with vegetable oil and season the skin generously with salt
Return the tray to the oven for a further 7 min or until the fish has cooked through
Tip: Your fish is cooked when it turns opaque and flakes easily
8
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