Salmon Tikka Masala

Name: Salmon Tikka Masala with Quinoa
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Salmon goujons; 1 Piece of Red onion; 300 ML of Water; 1 Piece of Vegetable stock cube; 50 Grams of Tomato paste; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 10 Grams of Ginger garlic paste; 2 Grams of Smoked paprika powder; 5 Grams of Curry powder; 2 Grams of Garam masala; 2 Grams of Chipotle powder; 100 ML of Cooking cream; 15 Grams of Honey; 100 Grams of White quinoa; 250 ML of Water; 1 Tsp of Salt; 2 Piece of Cucumber; 15 Grams of Fresh coriander; 1 Piece of Lime

with Quinoa

Enjoy this succulent Indian-spiced curry with healthy sides!

209 Reviews

Cals 654 · Prot 53 · Carbs 60 · Fat 25

Low Carb

30 min

Enjoy this succulent Indian-spiced curry with healthy sides!

209 Reviews

Cals 654 · Prot 53 · Carbs 60 · Fat 25

Low Carb

Ingredients

Curry

Salmon goujons 6*

350 Grams

Red onion

1 Piece

Water

300 ML

Vegetable stock cube 15*

1 Piece

Tomato paste

50 Grams

Vegetable oil

1 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

Fresh coriander

15 Grams

Lime

1 Piece

Allergens

*6 Fish, *15 Celery, *4 Milk

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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2727 / 654
Fats (g)	24.8
of which saturated (g)	11.6
Carbohydrates (g)	60
of which sugars (g)	12.8
Fibers (g)	7.5
Proteins (g)	53
Salt (g)	0.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

1 Prep

Boil the measured water and dissolve the 0.5 vegetable stock cube and tomato paste in it.
Keep the vegetable stock aside.
Finely peel and chop the onion.

2 Boil quinoa

Add the quinoa to a bowl, cover with warm water and rinse.
Drain in a fine sieve.
Add the measured water to a pot and bring it to a boil.
Add the quinoa and a pinch of salt.
Cover with a lid and reduce the heat to low.
Simmer for 15 min or until the liquid is absorbed and the quinoa is tender.

3 Start curry

Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil.
Once hot, add the onion with a pinch of salt.
Fry for 5 min until softened.
Add the ginger garlic paste, smoked paprika, curry powder and garam masala.
Fry for 2 min further.
Add the vegetable stock.
Cover with a lid and simmer for 10 min.

4 Make salad

Meanwhile, finely chop the cucumber.
Finely chop the coriander leaves.
Slice the lime into wedges.
Place the cucumber and coriander in a bowl and add a squeeze of lime juice.
Put the limey cucumber salad aside.
Reserve the remaining lime wedges.

Tip! If cooking for kids, reserve a portion of the chopped cucumber before adding the lime and coriander.

5 Add salmon

Add the honey, cream and chipotle powder (spicy!).
Stir through.
Place the salmon goujons on top of the curry.
Cook, covered, for 5-7 min or until the salmon is cooked through.
Remove the pan from the heat.
Season with a generous squeeze of lime juice.

Tip! If cooking for kids, reserve a portion of the curry sauce before adding the chipotle powder. Fry a portion of the salmon goujons in a separate pan for 5-7 min or until the salmon is cooked through.