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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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 934 kJ 223 kcal |
2882 kJ 688 kcal |
Fat of which saturates |
10.9 g 6 g |
33.6 g 18.6 g |
Carbohydrate of which sugars |
19.7 g 2.7 g |
60.7 g 8.3 g |
Fibre | 2.3 g | 7.1 g |
Protein | 10.4 g | 32 g |
Salt | 0.52 g | 1.59 g |
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.
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
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)
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
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
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!)
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
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
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!