Masala Salmon Curry (with Atrangi’s Curry Masala)

Servings: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes

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INGREDIENTS

•⁠ ⁠2 salmon fillets (approximately 300g), skin removed and cut into large chunks
•⁠ ⁠2 tbsp Atrangi Curry Masala Paste
•⁠ ⁠1 x 400ml can coconut milk
•⁠ ⁠1 tbsp oil
•⁠ ⁠Fresh coriander, chopped (for garnish)
To Serve (Optional)
•⁠ ⁠Steamed basmati rice
•⁠ ⁠Warm naan or roti
•⁠ ⁠Lime wedges

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Instruction:

1.⁠ ⁠Heat the oil in a large frying pan over medium heat.
2.⁠ ⁠Add 2 tablespoons of Atrangi Curry Masala Paste and cook for 1–2 minutes until fragrant.
3.⁠ ⁠Pour in the coconut milk and stir until smooth. Bring to a gentle simmer.
4.⁠ ⁠Carefully add the salmon pieces to the sauce in a single layer.
5.⁠ ⁠Simmer gently for 6–8 minutes, turning the salmon once, until just cooked through and flaky.
6.⁠ ⁠Finish with fresh coriander and serve immediately with basmati rice or warm naan.

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Tips:

•⁠ ⁠Use salmon fillets rather than steaks for the best texture.
•⁠ ⁠Avoid stirring too much as the salmon is delicate and can break apart.
•⁠ ⁠Add a handful of baby spinach during the last 2 minutes for extra greens.
•⁠ ⁠Finish with a squeeze of fresh lime just before serving to brighten the flavours.

Family Recipes

Real Ingredients

Curry in a hurry

Nut free

Gut Friendly