Curried salmon recipe
Ingredients
400g skinless salmon fillet, cut into large chunks
200g counter cooked mussels
100g mangetout, trimmed
400ml light coconut milk
400ml fish stock
1tbsp Madras curry powder
1tsp ground cumin
pinch of chilli powder
pinch of caster sugar
1tsp Maldon salt
pepper
Combine the fish stock, coconut milk, Madras curry powder, ground cumin, chilli powder and sugar in a large saucepan. Bring to a simmer and add the salmon. Simmer for 8-10 minutes over a gentle heat then add the mussels and mangetout and simmer for a few more minutes until the mussels are heated through. Spoon into serving bowls and garnish with the Maldon salt before serving. *costing based on using leftovers.
