Salmon Tomato Curry & Buttery Dill Rice

Salmon Tomato Curry & Buttery Dill Rice

Rating
5.00rating out of 5

(719 reviews from our customers)

Prep Time

30 min

Cuisine

Indian

Use within

3-4 days

We've taken the classic combination of salmon and dill into Indian territory. We've created a comforting tomato and coconut based salmon curry, served with toasted, buttered dill basmati rice. Slightly unusual but we think it's a winner.

Prep Time

30 min

Cuisine

Indian

Use within

3-4 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
basmati-rice
150g basmati rice
Onion
1 onion
FLECKED coconut cream 50g
1 flecked coconut cream sachet (50g)
fresh-dill
10g fresh dill
garlic-clove
1 garlic clove
fresh-ginger
15g root ginger
Salmon fillets 2
2 salmon fillets †
Soy-sauce-sachet
2 soy sauce sachets (16ml) †
Tomato
2 tomatoes
mild-curry-powder
1 tbsp home blend curry powder
You Will Need
Butter, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • basmati rice
  • brown onion
  • solid coconut cream
  • dill
  • garlic clove
  • fresh root ginger
  • salmon fillets<span class="strong">†</span>
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • tomato
  • curry powder
Typical Values per 100g per serving
Energy 825 kJ
198 kcal
3346 kJ
804 kcal
Fat
of which saturates
9.4 g
4.3 g
38 g
17.6 g
Carbohydrate
of which sugars
20.2 g
3.1 g
82 g
12.4 g
Fibre 0.3 g 1.1 g
Protein 8.4 g 34 g
Salt 0.44 g 1.78 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.
Ingredients contain
basmati rice
brown onion
solid coconut cream
Coconut 100%
dill
garlic clove
fresh root ginger
salmon fillets
Salmon
1 soy sauce sachet (8ml)
Water, soya beans, roasted wheat, wheat, salt, alchohol (ethanol)
tomato
curry powder
Cumin, coriander, onion powder, salt, sugar, chilli powder, ginger,garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper,cloves.
Allergens
  • Allergens highlighted by † (fish, wheat-gluten, soya)

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 Salmon Tomato Curry & Buttery Dill Rice

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle

Heat a pot (with a matching lid) with 1 tbsp [2 tbsp] vegetable oil and a large knob of butter over a medium heat

Once hot, add the rice with a pinch of salt and cook for 2 min or until the rice has darkened slightly in colour

2 Salmon Tomato Curry & Buttery Dill Rice

Add 375ml [750ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and simmer with a lid for 10-15 min or until the water is absorbed

Meanwhile, place the coconut cream sachet[s] in a mug and cover with boiled water and set aside (this softens the naturally hard cream) 

3 Salmon Tomato Curry & Buttery Dill Rice

Peel and slice the onion[s] finely

Heat a large wide-based pan (preferably non-stick) with a matching lid with 1 tbsp [2 tbsp] vegetable oil over a medium heat

Once hot, add the onions with a big pinch of salt

Cook for 5-6 min or until softened

4 Salmon Tomato Curry & Buttery Dill Rice

Meanwhile, peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Chop the tomatoes coarsely

5 Salmon Tomato Curry & Buttery Dill Rice

Add the garlic, ginger, curry powder and tomatoes to the softened onions

Cook for a further 5 min

Meanwhile, add the salmon (skin-side up) to a baking tray (use tin foil to avoid mess!)

6 Salmon Tomato Curry & Buttery Dill Rice

Place the tray in the oven for 7 min or until the fish is hot in the middle and flakes easily

Meanwhile, once cooked, remove the rice from the heat and keep covered 

Finely chop the dill (stalks too)

Once cooked, peel the skin off the salmon and discard

7 Salmon Tomato Curry & Buttery Dill Rice

Add the softened coconut cream, 300ml [600ml] boiling water and soy sauce to the curry pan

Reduce the heat to medium-low, cover and cook for 8-10 min

Once done, add the salmon to the curry pan, and spoon the sauce over 

8

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Fluff the cooked rice with a fork, add a knob of butter, the dill and season generously with salt and pepper

Serve the curry over the rice and top with the salmon

Enjoy!

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