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Savoury

Butter Salmon Curry

Name: Butter Salmon Curry
Prep time: 2 min
Cook time: 10 min
Yield: 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; ½ cup chopped coriander; ½ cup chopped toasted cashew nuts; Naan bread or poppadoms to serve

Preparation

2 mins

Bake

10 mins

Difficulty

Easy

Servings

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Ingredients
Method

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
½ cup chopped coriander
½ cup chopped toasted cashew nuts
Naan bread or poppadoms to serve

Chelsea Products in Recipe

Dark Cane Sugar

A moist, dark brown sugar...

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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.