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
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2 x 110g salmon fillets (skinless)<span class="strong">†</span>
50g solid coconut cream
Typical Values
per 100g
per serving
Energy
937 kJ 225 kcal
2894 kJ 694 kcal
Fat of which saturates
10.8 g 6 g
33.4 g 18.5 g
Carbohydrate of which sugars
20.2 g 2.6 g
62.4 g 8 g
Fibre
2.2 g
6.7 g
Protein
10.1 g
31.2 g
Salt
0.51 g
1.59 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 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
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
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
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
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
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
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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