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Waitrose groundnut oil500ml
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50p/100mlAn aromatic, lightly spiced salmon curry with a tangy onion salad.
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Heat the oil in a non-stick saucepan and add the mustard seeds. When they start to sputter, add the fenugreek and cardamom. Fry for 30 seconds then add the onion, ginger and garlic. Sweat gently for 10-15 minutes, until soft and golden. Add the chopped tomatoes (reserving 1), season and bubble for 10-15 minutes. Put the salmon on top, cover with a lid and cook for 5-6 minutes until opaque.
Meanwhile, make the salad by combining all the ingredients with the remaining chopped tomato in a bowl; season and set aside. Serve the curry with the onion salad and basmati rice, watching out for the whole cardamom pods.
Typical values per serving when made using specific products in recipe
Energy | 2,983kJ/ 710kcals |
---|---|
Fat | 27g |
Saturated Fat | 6g |
Carbohydrates | 56g |
Sugars | 17g |
Fibre | 8g |
Protein | 54g |
Salt | 0.8g |
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£1.60Price per unit
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