SuperQuick South Indian-Style Salmon Curry
with Buttery Basmati Rice
Take a trip to South India with this super-quick fragrant fish curry made with salmon! Served with fluffy rice and a dollop of cilantro-spiked yogurt, nothing could be more satisfying.
Ingredients: Salmon fillets • Basmati rice • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Green peas • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
½ cup
Tikka Sauce
(Contains Milk May contain Mustard, Sesame, Gluten, Wheat, Fish, Tree nuts, Crustaceans, Milk, Sulphites, Soy, Egg)
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
¾ cup
Basmati Rice
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
7 g
Cilantro
1 unit(s)
Greek Yogurt
(Contains Milk)
56 g
Green Peas
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Once water is boiling, add rice and peas to the water. Reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat.
- Set aside, still covered.
- Meanwhile, roughly chop cilantro.
- Add cilantro and yogurt to a small bowl. Season with salt and pepper, then whisk to combine. Set aside.
- Toss salmon with 1/2 tbsp (1 tbsp) oil and Cumin-Turmeric Spice Blend on an unlined baking sheet. Season with salt and pepper.
- Broil in the middle of the oven until salmon is opaque and cooked through, 8-10 min.**
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add ginger-garlic puree. Cook, stirring constantly, until fragrant, 1 min.
- Add tikka sauce, 1/8 tsp (1/4 tsp) sugar and 1/4 cup (1/3 cup) water. Cook, stirring occasionally, until warmed through, 1-3 min.
- Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter.
- Divide rice between bowls, then top with salmon and sauce.
- Dollop cilantro yogurt over top.
If you've opted for salmon, cook it in the same way the recipe instructs you to cook the tilapia. Increase roast time to 8-10 min.**