Salmon Tikka Masala

with Quinoa
Enjoy this succulent Indian-spiced curry with healthy sides!
518 Reviews
Cals 784 · Prot 45 · Carbs 63 · Fat 41
Low-Carb
Try Hello Chef Now
30 min
Salmon Tikka Masala with Quinoa
Enjoy this succulent Indian-spiced curry with healthy sides!
518 Reviews
Cals 784 · Prot 45 · Carbs 63 · Fat 41
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Skinless salmon fillet 6*
350 Grams
Brown onion
1 Piece
Water
300 ML
Chicken stock cube 4*5*9*15*
1 Piece
Tomato paste
50 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Ginger garlic paste
10 Grams
Smoked paprika powder
2 Grams
Curry powder
5 Grams
Garam masala
2 Grams
Chipotle powder
2 Grams
Cooking cream 4*
100 ML
Honey
15 Grams
Quinoa
White quinoa
100 Grams
Water
250 ML
Salt
0.5 Tsp
To serve
Cucumber
2 Piece
Lime
1 Piece
Fresh coriander
15 Grams

Allergens

*6 Fish, *4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep ingredients

1 Prep ingredients

Slice the salmon into skinless goujons. Finely peel and chop the onion. Boil the measured water and dissolve the chicken stock cube and tomato paste in it.
Boil quinoa

2 Boil quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
Start curry

3 Start curry

Meanwhile, heat a pan over a medium-low heat with a drizzle of vegetable oil. Once hot, add the onion with a pinch of salt. Fry for 7-8 min until softened. Add the ginger garlic paste, smoked paprika, curry powder, garam masala and chipotle powder (spicy!). Fry for 2 min. Add the stock, cover with a lid and simmer for 10 min.
Make salad

4 Make salad

Meanwhile, chop the cucumber. Finely chop the coriander (same some for garnish). Slice the lime into wedges. Place the cucumber and coriander in a bowl and add a squeeze of lime juice. Reserve the remaining lime wedges.
Add salmon

5 Add salmon

Add the salmon goujons to the curry sauce and cook for 2 min. Add the cream (see pro tip) and honey. Simmer for a final 2-3 min. Season with a generous squeeze of lime juice.
Serve

6 Serve

Serve the salmon curry over the quinoa with the limey cucumbers to the side. Garnish with any remaining fresh coriander leaves.
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