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Salmon Tomato Curry & Buttery Dill Rice

Salmon Tomato Curry & Buttery Dill Rice

Rating
4.5rating out of 5

(720 reviews from our customers)

Prep Time

30 min

Cuisine

Indian

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

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!

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!

Ingredients
For 2 people (double for 4)
Onion
1 onion
Tomato
2 tomatoes
garlic-clove
1 garlic clove
fresh-ginger
15g root ginger
Soy-sauce-sachet
2 soy sauce sachets (16ml) †
fresh-dill
10g fresh dill
mild-curry-powder
1 tbsp home blend curry powder
basmati-rice
130g basmati rice
salmon fillets skinless
2 salmon fillets †
FLECKED coconut cream 50g
50g solid coconut cream
You Will Need
Butter, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 tomato
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • 10g dill
  • 1 tbsp curry powder
  • 130g basmati rice
  • 2 x 110g salmon fillets (skinless)<span class="strong">†</span>
  • 50g solid coconut cream
Typical Values per 100g per serving
Energy 945 kJ
227 kcal
2919 kJ
700 kcal
Fat
of which saturates
10.9 g
6 g
33.6 g
18.5 g
Carbohydrate
of which sugars
20.9 g
2.7 g
64.5 g
8.4 g
Fibre 2.2 g 6.9 g
Protein 10.1 g 31.1 g
Salt 0.53 g 1.65 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
1 brown onion
brown onion
1 tomato
tomato
1 garlic clove
garlic
15g fresh root ginger
ginger
1 soy sauce sachet (8ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
10g dill
dill(100%)
1 tbsp curry powder
cumin, coriander, onion powder, salt, sugar, chilli powder, ginger, garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper, cloves, colouring: paprika extract, bay, cardamom
130g basmati rice
basmati rice
2 x 110g salmon fillets (skinless)
salmon (fish)(100%)
50g solid coconut cream
coconut 100%
Allergens
  • Allergens highlighted by † (gluten, soya, fish)

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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