Butter Salmon Curry
Servings: 2 Portions
Ingredients
- 2 salmon fillets
- 1 tablespoon curry powder
- 1 white onion, sliced
- 2 teaspoon salt
- 2 eggs
- 2 portions of cooked basmati rice
- A handful of coriander leaves, chopped
- ½ red chilli, sliced
For The Curry Sauce
- 200g greek yoghurt
- 1 tablespoon garam masala
- 1 tablespoon curry powder
- ½ tablespoon turmeric
- 2 garlic cloves, minced
- ½ tablespoon ginger, peeled and finely chopped
- ½ tablespoon salt
- ½ tablespoon sugar
- 1 lemon, juiced
- 1 400g tinned tomatoes
- 150ml single cream
Instructions
- Preheat the oven to 200C/180C Fan.
- Place a sheet of tin foil on a baking tray and layer in your salmon fillets. Sprinkle with curry powder and salt. Seal your tin foil to create a little parcel, and then place in the oven for 20 minutes.
- Meanwhile, in a medium-sized bowl, add your yoghurt, garam masala, curry powder, turmeric, garlic, ginger, salt, sugar, and lemon juice. Give it a good mix until everything is combined.
- Place a frying pan on medium heat and drizzle in 1 tablespoon of vegetable oil. Add in your sliced onion and fry for 2 minutes. Next transfer your yoghurt mixture into the frying pan with your tinned tomatoes and single cream. Stir frequently and bring to a boil. Leave to simmer until your salmon is ready.
- Meanwhile, boil your kettle and pour it into a small saucepan. Place your eggs into the pan and cook for 6 minutes. Remove and set aside in cold water, and then remove the shell when ready to serve up.
- Once your salmon is ready, begin plating up. Serve your curry sauce with your cooked basmati rice, top with your salmon, boiled egg, chopped coriander, and red chilli. Enjoy!