Salmon Keralan Coconut curry

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I cook this using a pouch of ready made sauce so if you’re horrified by this then look away now! I try to make most things from scratch but quite frankly sometimes I don’t have the time or inclination. Jars and pouches have their place in my cupboard and I’m not ashamed to admit it.

First get some basmati rice on the hob according to packet instructions, for this I like to mix in a dash of lemon and coriander to the rice at the end of cooking.

Next for the curry, I use the spice tailor keralan coconut curry pouch (see photo)

First pan fry the pouch of dry spices in a little oil for a minute, next add two salmon fillets chopped into small chunks and cook until browned. Stir in the sauce contents along with 50ml of water, a handful of green beans and a handful of halved cherry tomatoes. Cover and simmer for 7-8 minutes until the salmon and beans are cooked then add a dash of lime juice and serve with the rice.

 

 

 

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