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Salmon in Creamy Mustard Curry

Salmon in Creamy Mustard Curry

Salmon in Creamy Mustard Curry

with green peas and rice

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This salmon curry gets its hint of heat from mustard and its creaminess from coconut milk. Mustard is a familiar flavour in Indian cuisine, as mustard seeds are often used to imbue depth and flavour into dishes.

Tags:

Quick

•Climate Conscious

Allergens:

Fish

•Mustard

The quantities provided above are averages only.

Total15 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

200 grams

Salmon

120 grams

Peas

1 unit(s)

Onion

150 grams

Rice

1 sachet(s)

Ground Turmeric

60 grams

Baby Spinach

1 sachet(s)

Mustard

1 pack(s)

Coconut Milk

2 sachet(s)

Dried Chilli Flakes

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3261 kJ

Energy (kcal)780 kcal

Fat34.8 g

of which saturates17.6 g

Carbohydrate74.8 g

of which sugars9.1 g

Dietary Fiber0.2 g

Protein33 g

Salt0.8 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Pan with Lid

•Pot with Lid

Cooking Steps

Cook the Rice

1

Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and half the turmeric and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 10 mins.
Remove the pot from the heat and keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Get Prepped

2

Halve, peel and thinly slice the onion.
Shake the coconut milk pack to dissolve any lumps.
Place a pan over medium-high heat with a drizzle of oil.
Fry the onion until softened, stirring occasionally, 4-5 mins.
Remove the skin from the salmon. Tilt the blade towards the skin to avoid removing too much flesh. Slide the blade along the length of the fillet, holding the skin firmly. IMPORTANT: Wash hands and equipment after handling raw fish.

Simmer the Stew

3

Add mustard, coconut milk and half the chilli flakes (use less if you don't like spice) to the pan. Mix well to combine.
Stir in the spinach and peas. Bring to a boil.
Taste and season with salt and pepper.
Place the fish on the stew. Sprinkle the remaining turmeric over the top.
Cover and simmer until the fish is cooked, 4-6 mins. IMPORTANT: Fish is cooked when opaque in the middle. Once cooked, add a splash of water if you feel it's too thick.

Finish and Serve

4

Fluff up the rice with a fork and divide between plates.
Top with the coconut stew and salmon.
Garnish with as many of the remaining chilli flakes as you'd like!

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