Chelsea

Chelsea Trusted 135 Years SPOT

Butter Salmon Curry

By Chelsea Sugar
Butter Salmon Curry
4 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 2 mins
  • Cooking time 10 mins
  • Serves
    4
Ingredients

    2 tablespoons oil
    50g butter
    2 large onions, chopped
    2 tablespoons Tandoori paste
    1 can chopped tomatoes in juice
    1 heaped teaspoon Chelsea Dark Cane Sugar
    3 courgettes, chopped
    1 handful green beans, topped & tailed
    1 cup sour cream
    1 cup thick yoghurt
    4 cups approx. salmon fillet, skinned, boned and cut into cubes
    Salt and pepper
    1/2 cup chopped coriander
    1/2 cup chopped toasted cashew nuts
    Naan bread or poppadoms to serve

Method

    In a large sauté pan heat oil and butter. Add onions and cook for 2 to 3 minutes. Add Tandoori paste, tomatoes, Dark Cane Sugar, courgettes and beans. Cook a couple of minutes then stir in the sour cream and yoghurt. Mix well and keep at a gentle simmer. Add salmon and simmer for 8 to 10 minutes. Season with salt and pepper then add the coriander and serve over rice with a sprinkling of chopped cashew nuts. Accompany with naan bread or poppadoms.

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