Cookbook author Chetna Makan cooks a quick and easy curry with salmon and tenderstem broccoli that’s ready in just 30 minutes - perfect for a midweek meal.
Chetna uses salmon fillets in this recipe but you could use pieces of cod or any meaty white fish. You can swap out the tenderstem broccoli too and use other green vegetables like sugar snap peas or green beans.
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Ingredients:
2 tbsp sunflower oil
1 tsp black mustard seeds
2 onions, finely chopped
1 green Thai chilli, deseeded if preferred, finely chopped
2 cloves garlic, finely grated
2 tomatoes, finely chopped
2 tsp ground coriander
1 tsp chilli powder
1 tbsp Cooks’ Ingredients Tamarind Paste
200g Tenderstem broccoli, stems cut in half lengthways
For the salmon
2 tbsp sunflower oil
2 x 300g packs skinless Scottish salmon fillet, cut into 5-7.5cm pieces
To view the full recipe | bit.ly/3J7Cw6S
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