Salmon, Chickpea & Broccolini Curry
A delicious yet healthy curry cooked in under 30 minutes. Salmon is such a versatile fish and takes on flavour well. Other lovely alternatives would be hake, Cod, Pollack or Haddock. I have added lovely Tenderstem broccoli at the end of the cooking process but green beans or asparagus would also work brilliantly. Happy Friday 😊
The recipe
Salmon, Chickpea & Broccolini Curry
Ingredients
Paste ingredients
Method
Preheat the oven to 210 degrees.
Blitz the paste ingredients in a bullet or a blender.
Reserve 2 teaspoons of the paste and coat the salmon fillets in it.
Heat the mustard seed and curry leaves in a little oil for a few minutes, remove and set aside. Sauté the onions until golden. Pour in the paste, sizzle for a minute and then add the drained chickpeas and cook gently for a 10-15 minutes. Loosen with a little water if need be. Add the salmon fillets and broccoli and into the oven for 10 minutes. Sprinkle with sliced red onion, coriander and chilli. Serve with Indian bread.
https://www.simplyfoodbymandy.co.uk/post/salmon-chickpea-broccolini-curry
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All recipes
Preheat the oven to 210 degrees.
Blitz the paste ingredients in a bullet or a blender.
Reserve 2 teaspoons of the paste and coat the salmon fillets in it.
Heat the mustard seed and curry leaves in a little oil for a few minutes, remove and set aside. Sauté the onions until golden. Pour in the paste, sizzle for a minute and then add the drained chickpeas and cook gently for a 10-15 minutes. Loosen with a little water if need be. Add the salmon fillets and broccoli and into the oven for 10 minutes. Sprinkle with sliced red onion, coriander and chilli. Serve with Indian bread.