Butter Salmon Curry

Name: Butter Salmon Curry
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 2 pieces Salmon (2 salmon fillets); 1 tbsp Curry Powder (1 tbsp curry powder); 1 piece White Onion (1 white onion, sliced); 2 tsp Table Salt (2 tsp salt + 1/2 tbsp salt); 2 pieces Egg (2 eggs); 2 pieces Basmati Rice (2 portions of cooked basmati rice); 0 pieces Cilantro (A handful of coriander leaves, chopped); ½ piece Red Chili (1/2 red chilli, sliced); 200 g Greek Yogurt (200g greek yoghurt); 1 tbsp Garam Masala (1 tbsp garam masala); ½ tbsp Ground Turmeric (1/2 tbsp turmeric); 2 pieces Garlic (2 garlic cloves, minced); ½ tbsp Ginger (1/2 tbsp ginger, peeled and finely chopped); ½ tbsp Granulated Sugar (1/2 tbsp sugar); 1 piece Lemon Juice (1 lemon, juiced); 1 piece Tomato (1 400g tinned tomatoes); 150 ml Single Cream (150ml single cream)

Butter Salmon Curry - Main Course (Indian)

30 minIndian

Servings2

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Pescatarian
Halal

Steps

1Preheat the oven to 200C/180C Fan.
2Place 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.
3Meanwhile, 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.
4Place a frying pan on medium heat and drizzle in 1 tbsp 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.
5Meanwhile, 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.
6Once 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!