Fragrant Salmon and Curry Leaf Masala

Nutrition per serve

Ingredients

• 1pcs onion
• 1bunch coriander
• 150g green beans
• 1pcs Lebanese cucumber
• 2pcs Tasmanian salmon fillets
• 150g basmati rice
• 20g shredded coconut
• 10g masala seasoning
• 50g tomato paste
• 1bunch curry leaves
• 2g chilli flakes
• 400g can cherry tomatoes
• 2clov garlic
• 6pcs flour tortillas
• 130g natural yoghurt
• 5g ground turmeric
• 15ml white vinegar
• 8ml sugar
• 20g butter
• 10ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Thinly slice the onion. Pick the coriander leaves and finely chop the stems. Trim the beans and cut into thirds. Halve the cucumber lengthwise, scrape out the seeds using a teaspoon, then thinly slice. Combine the cucumber, 3 tsp white vinegar and 1 tsp sugar in a bowl. Set aside to pickle, tossing occasionally. Remove the skin from the salmon, then cut into 3cm chunks.
2. Step 2 — Cook rice
   Remove 20g butter from the fridge to soften. Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to the boil. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Start curry
   Meanwhile, put the coconut in a cold medium deep frypan over medium heat. Toast, tossing, for 2-3 mins until golden. Remove from pan. Heat 2 tsp oil in the pan. Cook the onion, stirring, for 5 mins or until soft. Stir in the coriander stems, masala seasoning, half the tomato paste*, half the curry leaves* and ½ tsp chilli flakes* and cook for 1 min until fragrant.
4. Step 4 — Simmer curry
   Preheat the grill to high. Stir the tomatoes and 125ml (½ cup) water into the onion mixture. Bring to a simmer, then reduce the heat to medium. Add the beans and salmon and cook for 6-8 mins until the beans are tender and the salmon is cooked through. Stir in ½ tsp sugar. Taste, then season with salt and pepper.
5. Step 5 — Make garlic 'naan'
   While the curry is cooking, line a large oven tray with foil. Crush or finely chop the garlic. Combine the garlic and softened butter in a bowl and season with salt and pepper. Put the tortillas on the lined tray and spread evenly with the garlic butter. Grill for 5 mins or until golden.
6. Step 6 — Get ready to serve
   Combine the yoghurt and ½ tsp turmeric* in a bowl. Add most of the toasted coconut to the rice, then fluff with a fork to combine. Scatter the coriander leaves and remaining toasted coconut over the curry. Serve the salmon curry, coconut rice, garlic 'naan', golden yoghurt and pickled cucumber at the table for everyone to help themselves.

Allergens

Milk, Fish, Sulphites, Gluten, Wheat