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Easiest ever salmon curry 1English mustard is the surprise ingredient here to help make your own simple curry.

SERVES – 3

PREP – 10 MINS

COOK – 10 MINS

 

350g salmon fillet, cubed

½ tsp salt

½ tsp ground turmeric

½ tsp cayenne pepper

1tbsp mustard powder

150ml basmati rice

2tbsp vegetable oil

½ tsp black mustard seeds

½ tsp cumin seeds

2 whole green chillis

200g green beans

Mini poppadoms to serve

 

1. Sprinkle the fish with 1/4tsp salt, 1/4tsp turmeric and 1/4tsp cayenne.

2. Mix the remaining 1/4tsp cayenne, 1/4tsp ytumeric and ¼ tsp salt with the mustard powder and 1tsp water to form a paste.

3. Put the rice in a pan with 400ml salted water. Cover, bring to the boil, simmer for 10 mins. Turn off the heat, leave for 5 mins until rice is tender and liquid is absorbed.

4. Heat the oil in a frying pan, add the mustard and cumin seeds. When they start to pop, stir in the paste and chillies.

5. Add the fish and green beans and 100ml water and simmer gently for 5 mins, until cooked through. Serve with rice and mini poppadoms.

 

Per serving: 471 calories, 21g fat (3g saturated), 40g carbohydrates